CHAFING DISH 
POSSIBILITIES 



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FANNJE • AVERRITT- FARMER 

AUTHOR, OF: i^BP^^^B^^^B 
"TH£- BOSTON - CQOKIHG • SCHOOL* COOK 



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CHAFING DISH POSSIBILITIES 



Chafing Dish Possibilities 



BY 



FANNIE MERRITT FARMER 

if 

Principal of the Boston Cooking School 

AND AUTHOR OF 

"the boston cooking school cook book" 



They eat, they drink, and in communion sweet 
Quaff immortality and joy 

Milton 



BOSTON 
LITTLE, BROWN, AND COMPANY 
1898 




Copyright, 1898, 
By Fannie Merritt Farmer. 

A 11 righfe ^served. 




John Wilson and Son, Cambridge, U.S.A. 



Co tfje JHemarg of 
CARRIE M. DEARBORN 

MY DEVOTED FRIEND AND EARNEST CO-WORKER, 
THIS BOOK IS LOVINGLY DEDICATED 
BY THE AUTHOR 



Blest be the spot, where cheerful guests retire, 
To pause fro7n toil, and trim their evening fire; 
Blest that abode, where want and pain repair, 
A nd every stranger finds a ready chair; 
Blest be those feasts with simple plenty crown 1 d, 
Where all the ruddy family around 
Laugh at the jests of pranks that never fail, 
Or sigh with pity at some mournful tale, 
Or press the bashful stranger to his food, 
And learn the luxury of doing good I 

Goldsmith 

We may live without poetry, music, and art; 
We may live without conscience, and live without heart; 
We may live without friends, we may live without books; 
But civilized man cannot live without cooks. 
He may live without books, — what is k?iow ledge but 
grieving ? 

He may live without hope, — what is hope but deceiving ? 
He may live without love, — what is passion but pining? 
But where is the man that can live without dining? 



Owen Meredith 



TABLE OF CONTENTS 



Chapter Page 

I. Glimpses of Chafing Dishes in the 

Past 1 1 

II. Chafing Dish Suggestions .... 17 

III. Toast, Griddle Cakes, and Fritters 25 

IV. Eggs 31 

V. Oysters 43 

VI. Lobsters 53 

VII. Some Other Shell-Fish 61 

VIII. Fish Rechauffes 69 

IX. Beef . 75 

X. Lamb and Mutton 83 

XI. Chicken 89 

XII. Sweetbreads 97 

XIII. With the Epicure 103 

XIV. Vegetables 117 

XV. Cheese Dishes 129 

XVI. Relishes and Sweets . . . . •. . 135 

XVII. Candies 143 



INDEX 151 



GLIMPSES OF CHAFING DISHES 
IN THE PAST 



ri 



And often a retrospect delights the mind 

Dante 



12 



Chafing Dish Possibilities 



i 

GLIMPSES OF CHAFING DISHES IN 
THE PAST 

THERE seems to exist in the minds of many 
the wholly to be contradicted notion that the 
chafing dish is a utensil of modern invention. 
Although its origin is enveloped in darkness, 
"looking backward o'er the ages " many allu- 
sions are made to its use. 

Imagine, if you can, the Israelites, those dwell- 
ers in tents, feasting upon the locusts of Egypt 
and Palestine cooked in a utensil corresponding 
in many particulars to the chafing dish of the 
present day. 

Among the ruins of Pompeii have been found 
bronze chafing dishes of unique designs and care- 
ful workmanship, which give undisputed proof 
of their use in this city, which contained the 
villas of many wealthy Romans. What a rich 
store of knowledge concerning Roman home 
life has been gained from these excavations ! 

!3 



Chafing Dish Possibilities 



Mommsen, in his "Romische Geschichte," 
refers to the lavish display at the tables of the 
Romans, and affirms that expense was never 
considered in their hospitality. In those days, 
he asserts, "A well-wrought bronze cooking 
machine came to cost more than an estate." 
What a trifling difference between these and 
our modern chafing dishes ! 

The history of France, that land to which we 
ever look for gastronomic delights, furnishes 
many an illustration of the high esteem in 
w T hich chafing dishes have been held by many 
of the mightiest of their land. 

Louis XV., according to Goncourt, took 
much delight in cooking, and often amused 
himself " by making quintessential stews in sil- 
ver pans." The palate of Louis XVI. was often 
tickled by " piping hot dishes, brought in on a 
chafing dish." 

Napoleon Bonaparte, when laying down the 
affairs of war and enjoying for a short period 
the joys of home life, has cooked, — as Baron 
Meneval writes, — in a silver chafing dish, an 
omelet for the enjoyment of the empress and 
himself. 

Madame Recamier, the beautiful and intel- 
lectual society leader, whose salon was always 
filled with a brilliant circle, entertained by the 

14 



Chafing Dishes in the Past 



use of a chafing dish ; and many an historic 
speech has been made during the preparation 
of some viand fit for the gods. 

Madame de Stael, " the greatest woman in 
literary history," when exiled by Napoleon 
Bonaparte from her beloved France, took with 
her, among household treasures, the chafing 
dish which played a not unimportant part in 
her Paris entertainments. 

Glancing at the lives of some of England's 
greatest literary men, it is found that a faithful 
history of the London clubs to which they 
belonged, reveals the history of their manners 
and their ways. From the time that Sir Walter 
Raleigh founded the " Mermaid " to the days 
of the famous u Literary Club," chafing dishes 
have appeared more or less conspicuously on 
the tables of those giants of old, where — 

" Mingled with the friendly bowl, 
The feast of reason and the flow of soul." 

" I regard the discovery of a new dish as a 
far more interesting event than the discovery 
of a star ; for we have always stars enough, but 
we can never have too many dishes." If there 
are still those of this same opinion, with a chaf- 
ing dish for a companion, cannot they work 
their way to fame ? 

*5 



CHAFING DISH SUGGESTIONS 



i7 



He who receives friends without himself bestowing 
some pains upon the repast prepared for them, does not 
deserve to have friends 

Brill a t-Sa varin 



18 



II 



CHAFING DISH SUGGESTIONS 

THE chafing dish of to-day has accomplished 
much as a civilizer, seeming to rekindle the 
flames of hospitality and to elevate the stand- 
ard of cookery. Who can doubt its permanent 
stay ! 

The bachelor feels himself proud to be called 
the pioneer in the use of this utensil. All must 
agree that epicureanism belongs to the lords of 
creation, and many an one has made himself 
quite famous by compounding some dish for 
" those palates who must have inventions to 
delight the taste." 

The broader and more valuable use of the 
chafing dish has asserted itself, and now it is 
found in the well-conducted home, where its 
appearance at the breakfast table means the 
cooking of eggs to perfection ; at the lunch 
table, the savory rechauffe. The chafing dish 
should not find a place on the table when a 
ceremonial dinner is served ; but in the house- 
hold where but one maid is kept, the Thursday 
night meal is often anticipated on account of 

19 



Chafing Dish Possibilities 



its use. When the eye of the convalescent 
brightens and his appetite is stimulated by a 
choice tidbit prepared on the chafing dish, then 
its value is most appreciated, and it is consid- 
ered among the indispensables. All in all, the 
chafing dish is most happily in evidence when 
congenial spirits meet to make glad after " the 
lamps are lit," and " small cheer and great wel- 
come make a merry feast." 

So many and varied are the styles of chafing 
dishes, one must be governed by his taste and 
the extent of his purse strings in making a 
selection. Comparatively few can enjoy the 
luxury of a silver or silver-plated dish, so the 
choice lies between agate ware, nickel-plated, 
copper, or brass ones. The last two kinds men- 
tioned are not recommended, as much time 
needs be expended to keep them brightly pol- 
ished. If a moderate-priced dish is desired, 
preference is shown for the nickel-plated. Nickel- 
plated dishes are very attractive and may be 
easily kept clean and bright by washing in hot, 
soapy water, wiping dry with a soft towel, and 
rubbing with a piece of chamois skin or cotton 
flannel. 

The lower pan of the late chafing dish (known 
as the hot-water pan or bath) is supplied with 
two handles, which prove of great advantage 



Chafing Dish Suggestions 

in moving the pan when heated. An accident 
from burning, in the household of a manufac- 
turer, suggested this valuable addition of handles, 
and also the addition of a tray on which to 
place this pan. 

The upper pan, familiarly called the blazer, 
is furnished with a long wooden handle, and is 
more often used alone than with the hot-water 
pan. The hot-water pan, however, plays a ne- 
cessary part, when the dish to be prepared con- 
tains eggs, or eggs and milk in combination, 
which should always be cooked at a low tem- 
perature. It is also of use to keep the viand 
hot, without further cooking, that a second serve 
may be as satisfactory as the first. The flame of 
the lamp should always be extinguished, as soon 
as the cooking is accomplished. 

A circular chafing dish is supplied with one 
lamp, the wick of which is asbestos, covered 
with a fine wire netting. The flame is regu- 
lated by metal slides, which are controlled by 
an adjustable screw. The average lamp holds 
about one gill of alcohol, and will burn about 
one and one-half hours. Oval chafing dishes, 
which are not commonly used, are supplied with 
two or three lamps, the wicks of which are cotton 
lamp-wicking. The flame is regulated by turning 
the wicks by means of an adjustable screw. 

21 



Chafing Dish Possibilities 

The best grade of alcohol, known as high 
proof spirits, is recommended for chafing dish 
use. It gives more heat, burns without an odor, 
and proves less expensive than an inferior qual- 
ity. It is taken for granted that alcohol is to 
furnish the fuel, for the days of live coals and 
oil have passed away, and the days of gas and 
electricity are not yet at hand for those of mod- 
erate means. 

With a chafing dish outfit, an ambition natu- 
rally arises to collect pretty bowls and odd 
pitchers of various sizes, dainty jars and covered 
dishes to hold seasonings and condiments, and 
other unique choice pieces of china that may 
prove useful. 

The glass or granite ware measuring cups, 
divided into thirds and quarters, are absolutely 
necessary, as are tea and table spoons for meas- 
uring. Let it be remembered that level meas- 
urements are called for in the recipes con- 
tained in the following chapters of this little 
book. It must never be forgotten that accurate 
measurements are essential for good results. 
"Trifles make perfection, but perfection is no 
trifle." 

As chafing dish cookery should be done as 
noiselessly as possible, a long-handled wooden 
spoon proves a desirable utensil during the prep- 

22 



Chafing Dish Suggestions 

aration of the dish ; while the large spoon with 
ebony handle may be reserved for the serving. 

The chafing dish should be placed on a metal 
tray, previous to the filling of the lamp, thus 
avoiding all danger of accident after lighting, 
should a draft of air or the expansion of the 
heated fuel cause the flame to spread outward 
and downward. This tray also serves as a pro- 
tection for the table, and admits of an easy 
removal of the dish when desired. 

He who most carefully anticipates the pleas- 
ure of his family or guests has much pre- 
paratory work done. As far as possible the 
ingredients should be measured and mixed be- 
fore the assembly of the party, and it is well if 
they be placed on the table or tray by the 
hands of the one who is to do the cooking, that 
" he may laugh as the play goes on." 

Accept as a final suggestion the plan of meas- 
uring butter by tablespoons and making into 
balls by the use of butter hands. These balls 
will keep in good shape if allowed to remain 
in a cold place until needed. 



23 



TOAST, GRIDDLE CAKES, AND 
FRITTERS 



25 



He that will have a cake out of wheats must needs 
tarry at the grinding 

Shakespeare 



26 



Ill 



TOAST, GRIDDLE CAKES, AND FRITTERS 

Milk Toast 

Melt two tablespoons butter, add two and 
one-half tablespoons flour, and, when well mixed, 
pour on gradually two cups milk. Season with 
one-half teaspoon salt, and stir constantly until 
mixture thickens. Have at hand six slices of 
toasted bread. Dip slices separately in sauce, 
when soft remove to serving plate, and pour 
over each slice one tablespoon sauce. 

Tomato Cream Toast 

Melt two tablespoons butter, add two table- 
spoons flour, mixed with one-half teaspoon salt, 
and pour on gradually one and one-half cups 
stewed and strained tomatoes, to which has 
been added one-fourth teaspoon soda; then add 
one-half cup cream. Dip slices of toasted bread 
in sauce, and serve same as Milk Toast. This 
sauce should be cooked over hot water. 

27 



Chafing Dish Possibilities 



Egg Toast 

Melt one tablespoon butter, add one table- 
spoon flour mixed with one-half teaspoon salt 
and one-eighth teaspoon pepper, and pour on 
gradually one cup milk. Add the whites of 
three hard-boiled eggs, finely chopped. Pour 
over four slices of toasted bread, and sprinkle 
the top with the yolks of three hard-boiled 
eggs forced through a potato ricer or strainer. 

Anchovy Toast 

Toast four slices of bread from which the 
crusts have been removed and spread with an- 
chovy paste. Scald one cup milk, add two egg 
yolks, and stir constantly until the mixture 
thickens. Beat the whites of two eggs until 
stiff, add to the thickened milk, beat thoroughly 
and pour over the toast. 

German Toast 

Beat two eggs slightly, add one-third teaspoon 
salt, one and one-half tablespoons sugar and two- 
thirds cup milk; strain. Soak four slices stale 
bread in mixture until soft. Heat and brown 
delicately on both sides in a hot blazer, using 
enough butter to prevent burning. 

28 



Toast, Griddle Cakes, and Fritters 



Brewis 

Break stale pieces of brown bread in small 
pieces. Butter a hot chafing dish, put in bread, 
and add milk to cover. Cook until mixture is 
smooth, which may be accomplished by mashing 
pieces with a fork during the cooking; season 
with butter and salt. 

Entire Wheat Griddle Cakes 

Mix and sift one-half cup flour, one-fourth 
cup coarse entire wheat or Graham flour, one 
and one-half teaspoons baking powder, one and 
one-half tablespoons sugar, and one-fourth tea- 
spoon salt. Add one-half cup milk, one egg 
slightly beaten, and one-half tablespoon melted 
butter. Drop from the tip of a spoon on a hot, 
well-buttered blazer. Cook on one side until 
delicately browned ; turn and cook on the other 
side. 

French Fritters 

Mix and sift one cup flour, one-fourth tea- 
spoon salt, and two teaspoons baking powder. 
Add three-fourths cup milk, one egg well beaten, 
and one tablespoon melted butter. Fry same 
as griddle cakes. When cooked, spread with 
currant jelly, roll, and sprinkle with powdered 
sugar. Beat jelly with a fork, before attempting 
to spread. 

29 



EGGS 



3i 



And eggs — even they have their moral. See how 
they come and go. Every pleasure is transitory. We 
can't even eat long 

Dickens 



32 



IV 



EGGS 

Boiled Eggs 

When water boils in blazer carefully put in 
with a spoon the number of eggs desired, 
having sufficient water to cover them. Cover 
and place over hot-water pan, that eggs may 
cook in water at the proper temperature. Cook 
from seven to eight minutes if preferred " soft 
boiled." 

Poached Eggs 

Have blazer two-thirds full of boiling water. 
Break each egg separately into a saucer, and 
slip into the pan. Cover and place blazer over 
hot water pan. Let stand until whites of eggs 
are firm. Remove from pan to circular pieces 
of buttered toast. Sprinkle with salt and pep- 
per, and place on top of each one-fourth tea- 
spoon butter. 

Eggs & la Finoise 

Prepare Poached Eggs and serve with to- 
mato sauce. 

33 



Chafing Dish Possibilities 



Buttered Eggs 

Melt three-fourths tablespoon butter in a hot 
blazer, slip in carefully one egg, sprinkle with 
salt and pepper, and cook until the white is 
firm, turning once during the cooking. Attempt 
to cook but one egg at a time. 

Eggs a la Suisse 

Melt one tablespoon butter in blazer, add 
one-half cup thin cream, and as soon as cream 
reaches the boiling point, slip in carefully three 
eggs, one at a time. Place over hot water pan, 
sprinkle with salt and pepper and a few grains 
cayenne. When whites are nearly firm, sprinkle 
with grated cheese and finish the cooking. 
Serve on circular pieces of buttered toast. 
Strain cream remaining in pan over eggs. 

Eggs in Brown Butter 

Melt one-half tablespoon each lard and butter 
in hot blazer. Break one egg in a saucer, and 
slip carefully into dish. Cook until white is 
firm, turning egg once. So continue until a 
sufficient number are cooked. Brown four 
tablespoons butter, add one tablespoon Tar- 
ragon vinegar, one teaspoon Chili sauce, one 
teaspoon lemon juice, and one-fourth teaspoon 
salt. Strain over eggs. 

34 



Eggs 

Eggs au Beurre Noir 

Melt one tablespoon butter, and slip in care- 
fully four eggs, one at a time. Sprinkle with 
salt and pepper, and cook until whites are firm, 
adding more butter if needed. Turn once dur- 
ing the cooking. Brown two tablespoons butter, 
add one-half teaspoon vinegar, and strain over 
eggs. 

Souffl6d Egg 

Beat the white of one egg until stiff, and sea- 
son with salt. Put into a tumbler, and place 
tumbler in pan of warm water, allowing water to 
heat gradually until boiling point is reached, 
when egg is cooked. As the white of egg rises, 
make a depression and drop in the yolk. 

Scrambled Eggs 

Beat five eggs slightly, add one-half teaspoon 
salt, one eighth teaspoon pepper, and one-half 
cup milk or cream. Melt two tablespoons butter, 
pour in egg mixture, and cook until of a creamy 
consistency, stirring constantly and scraping 
from bottom of pan. Many prefer to omit the 
milk, and use three tablespoons butter in place 
of two tablespoons. 

35 



Chafing Dish Possibilities 



Scrambled Eggs with Tomatoes 

Fry one small slice onion in two tablespoons 
butter, five minutes. Add one cup tomatoes, 
one teaspoon sugar, one-half teaspoon salt, a 
few grains pepper, and cook five minutes. Add 
four eggs, slightly beaten, and cook same as 
Scrambled Eggs. Serve with entire wheat or 
brown bread toast. 

Scrambled Eggs with Anchovy Toast 

Spread thin slices of buttered toast with an- 
chovy paste, and cover with scrambled eggs. 

Scrambled Eggs with Asparagus Tips 

Prepare Scrambled Eggs, and add one cup 
cooked asparagus tips. If the canned vegeta- 
ble is used, rinse thoroughly and drain. 

Scrambled Eggs with Cheese 

Prepare Scrambled Eggs, and just before serv- 
ing add four tablespoons grated cheese, mixed 
with one-fourth teaspoon paprika. 

Scrambled Eggs with Mushrooms 

Clean mushrooms ; remove stems, scrape, and 
break in pieces ; peel caps and break in pieces. 

36 



Eggs 

Melt four tablespoons butter, add one and one- 
half cups mushrooms' previously dredged with 
flour, a few drops onion juice, one-fourth tea- 
spoon salt, and a few grains cayenne. Cook 
eight minutes. Beat four eggs slightly, add 
one-half teaspoon salt and one-eighth teaspoon 
pepper; then add to mushrooms and cook 
until eggs are of a creamy consistency, stirring 
constantly and scraping from bottom of pan. 

[Eggs k la Creole 

Cook three tablespoons butter with one ta- 
blespoon finely chopped onion, three minutes. 
Add one and three-fourths cups tomatoes, 
drained from their liquor, and cook eight min- 
utes. Add one tablespoon sliced mushrooms, 
one tablespoon capers, one-fourth teaspoon salt, 
a few grains of cayenne, and five eggs beaten 
slightly. Cook until of a creamy consistency, 
stirring constantly and scraping from bottom 
of pan. 

Eggs k la Caracas 

Chop finely two ounces smoked, dried beef, 
freed from fat and outside skin. Add one 
cup tomatoes, one-fourth cup grated old Eng- 
lish cheese, a few drops onion juice, and a few 
grains each of cinnamon and cayenne. Melt 

37 



Chafing Dish Possibilities 



two tablespoons butter, add mixture, and when 
heated add three eggs slightly beaten. Cook 
until of a creamy consistency, stirring con- 
stantly and scraping from bottom of pan. 

Venetian Eggs 

Cook two tablespoons butter with one table 
spoon finely chopped onion, a bit of bay leaf, 
and a blade of mace, until yellow. Remove bay 
leaf and mace ; then add one and one-half cups 
tomatoes, one-fourth cup cheese cut in small 
pieces, three eggs slightly beaten, one teaspoon 
salt, and one-fourth teaspoon paprika. Cook 
until eggs are of a creamy consistency, stirring 
constantly and scraping from bottom of pan. 
Pour over slices of toasted bread. 

Eggs a l'Espagnole 

Cook a clove of garlic finely chopped, and 
one-half green pepper finely chopped, in two 
tablespoons olive oil, five minutes. Add three 
tomatoes cut in small pieces, eight sliced mush- 
rooms, and one-half cup cold cooked meat, 
finely chopped. Cook five minutes, add four 
eggs slightly beaten, and cook until the eggs 
are set. 

38 



Eggs 

Curried Eggs 

Melt two tablespoons butter, add two table- 
spoons flour mixed with one-fourth teaspoon 
salt, one-half teaspoon curry powder, and one- 
eighth teaspoon paprika. Stir until well mixed, 
then pour on gradually one cup milk. Add 
three hard-boiled eggs, cut in eighths length- 
wise, and reheat in sauce. 

Eggs a la Bechamel 

Fry three tablespoons butter with one slice 
each carrot and onion cut in pieces, a sprig of 
parsley and a bit of bay leaf, five minutes. Add 
three tablespoons flour, one-fourth teaspoon 
salt, and one-eighth teaspoon paprika ; then add 
one cup chicken stock, strain, reheat, and add 
four hard-boiled eggs, cut in eighths lengthwise. 
Just before serving, add one-half cup cream and 
a slight grating of nutmeg. 

Eggs a la Soubise 

Boil onions and rub through a sieve ; there 
should be one cup of onion puree. Melt two 
tablespoons butter, add one and one-half table- 
spoons flour and the onion puree. As soon as 
heated, add one-third cup milk and the yolks 
of two eggs. Season with salt and paprika. 

39 



Chafing Dish Possibilities 



Add five hard-boiled eggs, cut in slices. Just 
before serving, sprinkle with finely chopped 
parsley. 

Scotch Woodcock 
Melt three tablespoons butter, add one and 
one-half tablespoons flour, and pour on gradu- 
ally one cup milk. Add one-fourth teaspoon 
salt, a few grains of cayenne and anchovy 
essence. Add four hard-boiled eggs, finely 
chopped, and serve on slices of toast. 

Fricasseed Eggs 

Cook two tablespoons butter with one and 
one-half tablespoons finely chopped mushrooms, 
and one-half shallot, finely chopped. Add one 
and one-half tablespoons flour, and pour on 
gradually one cup white stock. Add five hard- 
boiled eggs cut in slices. 

Steamed Eggs 

Butter small dario moulds and sprinkle with 
finely chopped parsley. Carefully slip an egg 
into each mould, and sprinkle with salt and 
pepper. Put moulds in blazer, and pour around 
boiling water to three-fourths the depth of the 
moulds. Let cook until whites are firm, keep- 
ing water below the boiling point. Remove 
from moulds and serve with tomato sauce. 

40 



Eggs 

Egg Timbales 

Beat four eggs slightly ; add one-fourth cup 
cream, a few drops of onion juice, one-fourth tea- 
spoon salt, and a few grains each of celery salt 
and paprika. Turn the mixture into small but- 
tered dario moulds. Set in a pan of hot water 
and cook until firm. Turn from moulds and 
serve with a thin tomato or Bechamel sauce. 

Plain Omelet 

Beat three eggs slightly; add three table- 
spoons milk, one-third teaspoon salt, and a few 
grains pepper. Melt one tablespoon butter, 
turn in the mixture, and cook until of a creamy 
consistency, using a spatula to scrape cooked 
mixture from bottom of pan, that it may mix 
with the uncooked part, and thus prevent any 
portion from being overdone. Loosen omelet 
by running spatula around side and bottom of 
pan. Fold and turn. 

Cheese Omelet 

Beat two eggs slightly; add one-eighth tea- 
spoon salt and a few grains of cayenne. Melt 
three-fourths tablespoon butter, pour in mixture, 
and cook until firm, without stirring. Loosen 
from pan, roll, and sprinkle with one tablespoon 
grated cheese. 

41 



Chafing Dish Possibilities 

Oyster Omelet 

Prepare a Plain Omelet. Clean one cup 
oysters, and cook until plump ; drain and re- 
serve liquor. Spread oysters on omelet just 
before folding. Melt two tablespoons butter; 
add two tablespoons flour, one-fourth teaspoon 
salt, and a few grains of pepper. Pour on grad- 
ually oyster liquor and enough milk to make 
one cup liquid. Pour sauce around omelet. 

Spanish Omelet 

Prepare a Plain Omelet and serve with Span- 
ish Sauce. 

Spanish Sauce 

Cook two tablespoons butter with one table- 
spoon finely chopped onion, and one-fourth 
green pepper (from which the seeds have been 
removed) finely chopped, five minutes. Add one 
and three-fourths cups tomatoes, drained from 
their liquor; cook until moisture has nearly 
evaporated, then add one tablespoon sliced 
mushrooms, one tablespoon capers, one-fourth 
teaspoon salt, and a few grains of cayenne. 



42 



OYSTERS 



43 



Whom sea-green Sirens from the rocks lament 

Dryden 



44 



V 



OYSTERS 

Grilled Oysters 

CLEAN one pint oysters and drain off all the 
liquor possible. Put oysters in blazer, and as 
fast as liquor flows from them, remove it with 
a spoon. So continue until oysters are plump. 
Sprinkle with salt and pepper, add two table- 
spoons butter, and serve on zephyrettes. 

Panned Oysters 

Melt two and one-half tablespoons butter, 
add two tablespoons flour, one-fourth teaspoon 
salt, one-eighth teaspoon paprika, and one-half 
tablespoon Chili sauce. Clean one pint oysters 
and add. Cook until edges curl, then add one 
tablespoon finely chopped parsley and two table- 
spoons chopped celery. Serve with toast. 

Fancy Roast 

Clean and drain one pint oysters. Put into a 
blazer and cook until plump, stirring occasion- 

45 



Chafing Dish Possibilities 



ally with a fork. Sprinkle with salt and pepper 
and add two tablespoons butter. Pour over 
small slices of toast. 

Oyster Fricassee 

Clean one pint oysters, reserve liquor, heat 
to boiling point, and strain through double thick- 
ness of cheese-cloth. Add oysters to liquor, 
and cook until plump, then remove with a skim- 
mer. Add enough cream to liquor to make 
one cup. Melt two tablespoons butter, add two 
tablespoons flour, and pour on gradually the 
liquid. Add one-fourth teaspoon salt, a few 
grains cayenne, one teaspoon finely chopped 
parsley, the oysters, and one egg slightly beaten. 
Serve on toast. 

Creamed Oysters 

Clean one pint oysters, and cook until plump. 
Drain, strain the liquor, and add enough milk 
to make one and one-half cups. Melt three 
tablespoons butter, add five tablespoons flour, 
and pour on gradually the liquid. Season with 
one-half teaspoon salt, and one-eighth teaspoon 
each pepper and celery salt. Add the oysters, 
and as soon as heated pour over slices of toast, 

46 



Oysters 

Celeried Oysters 
Prepare same as Creamed Oysters, and after 
pouring oysters over toast, sprinkle with finely 
chopped celery. 

Oysters in Brown Sauce 
Clean one pint oysters and cook until plump ; 
drain, and strain the liquor. Melt one-fourth 
cup butter, and stir until well browned, add one- 
fourth cup flour, and stir until flour is browned. 
Pour on gradually one cup oyster liquor and 
one-half cup milk. Season with one-half tea- 
spoon salt, one-eighth teaspoon pepper, and 
one teaspoon anchovy essence. Serve on toast 
or zephyrettes. 

Saut6 of Oysters 
Clean one pint oysters and cook until plump ; 
drain thoroughly and sprinkle with salt and 
pepper. Lift each oyster separately, and dip 
in cracker crumbs. Put three tablespoons butter 
in blazer, add oysters, brown on one side, turn 
and brown other side. Serve with horse-radish 
mustard, which may be bought put up in small 
jars, of first-class grocers. 

Oyster Stew 

Clean and drain one pint oysters, reserving 
liquor. Heat liquor to boiling point, add oysters 

47 



Chafing Dish Possibilities 



and cook until plump, care being taken that 
they are not overdone. Remove oysters with 
a skimmer, strain liquor a second time, and add 
to oysters. Scald one pint milk, add oysters 
with liquor, two tablespoons butter, one tea- 
spoon salt, and a few grains pepper. Serve 
with oyster crackers, or small pieces of bread, 
thoroughly toasted. To many the flavor is much 
improved by cooking with milk a small slice of 
onion and a stalk of celery broken in pieces; 
both to be removed as soon as milk is scalded. 

Oysters & la Thorndike 

Clean and drain one pint oysters. Melt three 
tablespoons butter, add oysters, and cook until 
plump; then add one-half teaspoon salt, one- 
eighth tea-spoon paprika, a slight grating nut- 
meg, one-fourth cup cream, and yolks of two 
eggs. Cook until slightly thickened, and serve 
on zephyrettes. 

Devilled Oysters, I. 

Clean one pint oysters, drain, and cook until 
plump. Remove tough muscles from oysters 
and reserve oyster liquor. Melt three table- 
spoons butter, add three tablespoons flour, and 
pour on gradually the oyster liquor with enough 
water to make one cup liquid. Season with one- 

48 



Oysters 



half teaspoon salt, one-fourth teaspoon mustard, 
a few grains cayenne, and one teaspoon lemon 
juice. As soon as oysters are heated, add the 
yolk of one egg and one teaspoon finely 
chopped parsley. 

Devilled Oysters, II. 

Clean one pint oysters, cook until plump, 
drain, and reserve liquor. Strain liquor through 
cheese-cloth. Melt three tablespoons butter, 
add four tablespoons flour mixed with one-half 
teaspoon each salt and curry powder, and one- 
eighth teaspoon paprika. Pour on gradually 
the oyster liquor with enough water to make 
one and one-half cups liquid. Add oysters and 
season with one teaspoon Worcestershire sauce, 
one tablespoon lemon juice, ten drops Tabasco 
sauce, and salt to taste. Serve on Graham 
toast. 

Oysters k la D'Uxelles 

Clean one pint oysters, heat to boiling point, 
drain, and reserve liquor. Strain liquor through 
cheese-cloth ; there should be three-fourths cup. 
Cook two tablespoons butter with two table- 
spoons chopped canned mushroons, five minutes. 
Add two tablespoons flour and pour on grad- 
ually the oyster liquor. Season with one-half 

49 



Chafing Dish Possibilities 



teaspoon salt, a few grains cayenne, and one 
teaspoon lemon juice. Add oysters, and, as soon 
as heated, the yolk of one egg and one table- 
spoon sherry wine. 

Oysters a la Bechamel 

Clean one pint oysters and cook until plump. 
Drain, reserve liquor, and strain through cheese- 
cloth. Melt three tablespoons butter, add three 
tablespoons flour, and pour on gradually one- 
half cup each oyster liquor and highly seasoned 
chicken stock. Add one-half teaspoon salt, one- 
eighth teaspoon paprika, the oysters, and one- 
half cup cream. Serve on zephyrettes. 

Curried Oysters 

Clean one pint oysters and cook until plump. 
Drain, reserve liquor, and strain through cheese- 
cloth. Cook three tablespoons butter with one- 
half tablespoon onion until yellow. Add four 
tablespoons flour mixed with one and one-half 
teaspoons curry powder, one-half teaspoon salt, 
and one-eighth teaspoon paprika. Pour on 
gradually oyster liquor and enough milk to 
make one and one-half cups liquid. Add oys- 
ters, and as soon as heated pour over toasted 
crackers. 

5° 



Oysters 

Oysters k la Creole 

Clean one pint oysters, cook until plump, 
drain, and reserve liquor. Cook three table- 
spoons butter with three cloves, a bit of bay 
leaf, a slice each of carrot and onion, and a 
stalk of celery, five minutes. Add three table- 
spoons flour and pour on gradually one-half cup 
oyster liquor and one cup stewed and strained 
tomatoes. Reheat oysters in sauce, and add 
salt, pepper, a few drops Tabasco sauce, and 
one teaspoon finely chopped parsley. Serve on 
toast. The vegetables may be cooked with the 
tomatoes before the preparation of the dish; 
then the tomatoes may be strained ready for 
use. 



5i 



LOBSTERS 



53 



'7Yr very fresh and sweet, sir ; 
The fish was taken but this night 

Beaumont and Fletcher 



54 



VI 



LOBSTERS 

Buttered Lobster 

Remove the meat from a two-pound lobster, 
and chop slightly. Melt three tablespoons 
butter, add lobster, and cook until thoroughly- 
heated. Season with salt, paprika, and lemon 
juice. 

Devilled Lobster 

Mix one and one-half cups lobster meat, cut 
in dice, with two tablespoons olive oil and one 
tablespoon vinegar. Melt three tablespoons 
butter, add four tablespoons tomato catsup and 
the lobster dice. Season with one-half teaspoon 
mustard, one and one-half teaspoons lemon juice, 
salt, and cayenne. Serve as soon as thoroughly 
heated. 

Sauted Lobster 

Remove tail meat from a two-pound lobster, 
and cut in four pieces ; also remove meat from 
large claws. Sprinkle with salt, paprika, and 
lemon juice. Dip in crumbs, egg and crumbs, 

55 



Chafing Dish Possibilities 



and saute, using enough butter to prevent burn- 
ing. Lobster becomes tough if over-cooked. 
Serve with sauce Tartare. 

Creamed Lobster 

Remove the meat from a two-pound lobster, 
and cut in cubes. Melt three tablespoons 
butter, add four tablespoons flour mixed with 
one-half teaspoon salt and one-eighth teaspoon 
paprika. Pour on gradually one and one-half 
cups milk. As soon as sauce thickens, add 
lobster meat and two teaspoons lemon juice. 
Serve with brown bread or Graham bread sand- 
wiches. 

Curried Lobster, I 

Prepare same as Creamed Lobster, adding 
one teaspoon curry powder to flour when mak- 
ing sauce. 

Curried Lobster, II 

Remove the meat from a two-pound lobster 
and cut in cubes. Cook three tablespoons 
butter with one-half tablespoon finely chopped 
onion until yellow. Add three tablespoons 
flour mixed with one-half tablespoon curry 
powder, one-half teaspoon salt, and one-eighth 
teaspoon paprika. Pour on gradually two cups 
milk. Mash the yolks of three hard-boiled 

56 



Lobsters 



eggs, and mix with the liver of the lobster. 
Add lobster cubes to sauce, and, as soon as 
heated, the egg mixture. Serve with boiled 
rice. 

Fricassee of Lobster 

Remove the meat from a two-pound lobster, 
and chop. Add the yolks of three hard-boiled 
eggs rubbed to a paste, one-half teaspoon finely 
chopped parsley, one-half teaspoon salt, one- 
eighth teaspoon paprika, and a slight grating 
nutmeg. Melt three tablespoons butter, add 
four tablespoons flour, and pour on gradually 
one and one-half cups milk. Heat lobster with 
seasonings in sauce. Serve with saltines. 

Lobster & la B6chamel 

Remove the meat from a two-pound lobster, 
and cut in cubes. Scald two cups milk with 
one-half slice onion and a bit of bay leaf; re- 
move seasonings. Melt three tablespoons but- 
ter, add four tablespoons flour mixed with 
one-half teaspoon salt, a few grains cayenne, 
and a slight grating nutmeg. Pour on gradu- 
ally the scalded milk. Heat lobster in sauce, 
add the yolks of two eggs slightly beaten, one 
and one-half teaspoons lemon juice and one 
teaspoon parsley finely chopped. 

57 



Chafing Dish Possibilities 



Lobster a la Poulette 

Remove the meat from a two-pound lobster, 
and cut in cubes. Season with salt, paprika, and 
lemon juice. Melt three tablespoons butter, 
add three tablespoons flour, mixed with one 
half teaspoon salt, and pour on gradually three- 
fourths cup highly seasoned chicken stock. 
Add lobster meat, and, as soon as heated, three- 
fourths cup cream. Have ready the yolks of 
two hard-boiled eggs and the lobster coral 
forced through a potato ricer. Serve lobster 
on zephyrettes, and sprinkle with egg and 
coral. 

Lobster a la Americaine 

Cook two tablespoons butter with one-half 
tablespoon finely chopped onion, until yellow. 
Add two tablespoons flour and pour on grad- 
ually one cup stewed and strained tomatoes. 
To lobster liver add one tablespoon sherry wine 
and add to sauce. Season with one-half tea- 
spoon salt and one-eighth teaspoon paprika. 
Add one and one-half cups lobster meat cut in 
dice. As soon as heated, add one tablespoon 
sherry wine. 

Lobster a la Delmonico 

Melt one-fourth cup butter, add one table- 
spoon flour, one-half teaspoon salt, a few grains 

58 



Lobsters 



cayenne, and a slight grating of nutmeg. Pour 
on gradually one cup thin cream. Add the 
meat from a two-pound lobster cut in dice, and 
when heated add the yolks of two eggs and 
two tablespoons sherry wine. 

Lobster a la Newburg 

Remove the meat from a two-pound lobster, 
and cut in slices or cubes. Melt one-fourth cup 
butter, add the lobster, and cook until thoroughly 
heated. Season with one-half teaspoon salt, a 
few grains cayenne, a slight grating nutmeg, and 
one tablespoon each sherry wine and brandy. 
Cook one minute, and add one-third cup thin 
cream and the yolks of two eggs slightly beaten. 
Stir until sauce is thickened. Serve with toast 
or puff paste points. 

Lobster and Mushroom Fricassee 

Cook one cup mushrooms, cleaned and broken 
in pieces, in one-fourth cup butter, with a few 
drops onion juice, three minutes. Add one- 
fourth cup flour, mixed with one-half teaspoon 
salt and one-eighth teaspoon paprika, and one 
and one-half cups milk. Reheat one and one- 
half cups lobster meat cut in dice in the sauce. 
Just before serving add two tablespoons sherry 
wine. 

59 



SOME OTHER SHELL-FISH 



61 



Variety 's the very spice of life 
That gives it all its flavor 



Cow PER 



62 



VII 



SOME OTHER SHELL-FISH 

Clams & la Newburg 

Clean one pint clams, remove soft parts, and 
finely chop hard parts. Melt three tablespoons 
butter, add chopped clams, one-half teaspoon 
salt, a few grains cayenne, and three tablespoons 
sherry wine. Cook eight minutes ; add soft 
part of clams and one-half cup thin cream. 
Cook two minutes, then add yolks of three 
eggs, slightly beaten, diluted with some of the 
hot sauce. 

Creamed Crabs 

Remove the meat from one dozen hard- 
shelled crabs. Cook four tablespoons butter 
with one-half shallot, finely chopped, until yel- 
low; add four tablespoons flour, and pour on 
gradually two cups cream. Add crab meat, 
one-half teaspoon salt, one-fourth teaspoon pa- 
prika, a slight grating nutmeg, and two table- 
spoons sherry wine. 

63 



Chafing Dish Possibilities 



Devilled Crabs 

Melt two tablespoons butter, add two table- 
spoons flour, and pour on gradually one and 
one-fourth cups chicken stock. As soon as 
mixture thickens, add one cup crab meat, one- 
fourth cup finely chopped mushrooms, one-half 
teaspoon salt, one-fourth teaspoon paprika, two 
tablespoons sherry wine, yolks of two eggs, and 
one teaspoon finely chopped parsley. Serve 
with saltines. 

Crabs k la Richmond 

Cook one cup crab meat in one teaspoon 
butter and two tablespoons sherry wine, two 
minutes. Melt two tablespoons butter, add two 
tablespoons flour, and pour on gradually one- 
third cup milk and one-third cup clam broth. 
Add crab meat and the soft part of eighteen 
clams to sauce. When thoroughly heated, sea- 
son with salt and paprika. Just before serving 
add one tablespoon brandy and the yolk of 
one egg, slightly beaten. 

Stewed Scallops 

Clean and cut in halves one pint scallops. 
Cook in chafing dish until liquor flows freely. 
Avoid cooking too long, for by so doing scal- 
lops become tough. Strain liquor, add two 

64 



Some Other Shell-Fish 



cups milk, and, as soon as heated, scallops. 
Season with two tablespoons butter, salt and 
pepper. Serve with small crackers. 

Devilled Scallops 

Clean one pint scallops, heat to boiling point, 
drain, and reserve liquor. Melt three table- 
spoons butter, add two tablespoons flour, 
mixed with one-half teaspoon salt, one-fourth 
teaspoon mustard, and a few grains cayenne. 
Pour on gradually the reserved liquor. When 
sauce begins to thicken, add the scallops. 
Serve with brown bread sandwiches. 

Fried Scallops 

Cook one pint selected scallops in blazer, 
until liquor flows freely from them. Drain, and 
dry on a towel. Sprinkle with salt and pepper, 
dip in crumbs, egg and crumbs, and fry in a 
small quantity of hot fat, being careful to do 
but few at a time. Serve with mayonnaise 
dressing or sauce Tartare. 

Shrimps with Curried Rice 

Cook three tablespoons butter with one-half 
tablespoon finely chopped onion, until yellow; 
then add one and one-half tablespoons corn- 
starch mixed with two teaspoons curry powder, 

65 



Chafing Dish Possibilities 



one teaspoon salt, and one-eighth teaspoon pa- 
prika. Pour on gradually two cups milk, then 
add one and one-half cups shrimps, broken in 
pieces, and one cup warm, boiled rice. 

Shrimp Wiggle 

Melt four tablespoons butter, and add three 
tablespoons flour mixed with one-half teaspoon 
salt and one-eighth teaspoon pepper. Pour on 
gradually one and^ one-half cups milk. As 
soon as sauce thickens, add one cup shrimps, 
broken in pieces, and one cup canned peas, 
drained from their liquor and thoroughly 
rinsed. 

Creamed Shrimps with Mushrooms 

Melt three tablespoons butter, and add three 
tablespoons flour mixed with one-half teaspoon 
salt and a few grains paprika. Pour on gradu- 
ally one and one-half cups milk. As soon as 
mixture thickens, add one cup shrimps, broken 
in pieces, and one-half cup canned mushrooms 
cut in quarters. 

Shrimps a la Bechamel 

Cook three tablespoons butter with one-half 
tablespoon finely chopped onion, five minutes, 
add three tablespoons flour, and pour on grad- 

66 



Some Other Shell-Fish 



ually three-fourths cup each highly seasoned 
chicken stock and milk. Add one and one-half 
cups shrimps, broken in pieces, and when thor- 
oughly heated the yolks of two eggs, slightly 
beaten. 



Cook two tablespoons butter with one-half 
shallot, finely chopped, five minutes. Cream 
two tablespoons butter, add four tablespoons 
flour and the yolks of three hard-boiled eggs 
rubbed to a paste. Add to melted butter, and 
when well mixed pour on gradually two cups 
milk. Add one can shrimps, broken in pieces, 
one-half teaspoon salt, one-fourth teaspoon 
mustard, and one-eighth teaspoon pepper. 
Serve with puff paste points or Graham toast. 



Fry one small onion in three tablespoons 
butter, until yellow; add three tablespoons 
flour and stir until mixture is smooth. Pour 
on gradually one and one-half cups stewed and 
strained tomatoes, and add one can shrimps, 
rinsed, drained, cleaned, and broken in pieces. 
Season with one-half teaspoon salt and one- 
eighth teaspoon paprika. Serve as soon as 
shrimps are heated. 



Devilled Shrimps 




Tomato Sauce, X~ 



67 



FISH RECHAUFFES 



69 



This dish of meat is too good for a,7iy but anglers or 
very honest men 

Walton 



70 



VIII 



FISH RECHAUFFES 

Creamed Salmon 

MELT two tablespoons butter, add two table- 
spoons flour mixed with one-half teaspoon salt, 
and a few grains cayenne. Pour on gradually 
three-fourths cup milk. Add one cup canned 
salmon, drained and flaked. Just before serv- 
ing add yolks of two eggs, slightly beaten, and 
a slight grating of nutmeg. 

Sauted Fillets of Salmon 

Sprinkle small slices of salmon with salt and 
pepper; saute in a hot blazer, using enough 
butter to prevent burning. Season with lemon 
juice and sprinkle with finely chopped parsley. 

Fish k la Provengale 

Melt one-fourth cup butter, add two and one- 
half tablespoons flour, and pour on gradually 
two cups milk. Mash yolks of four hard-boiled 
eggs, and mix with one teaspoon anchovy es- 

7i 



Chafing Dish Possibilities 



sence, add to sauce, then add two cups cold 
boiled, flaked fish. 

Creamed Salt Codfish 

Pick in pieces and soak in lukewarm water 
one and one-half cups fish; drain as soon as 
soft. Melt three tablespoons butter, add two 
tablespoons flour and a few grains pepper. 
Pour on gradually one and one-half cups milk. 
Add fish and one egg, slightly beaten. Pour 
over slices of toasted bread, covered with slices 
of hard-boiled eggs. 

Salt Codfish with Cheese 

Prepare codfish as in preceding recipe. 
Melt two tablespoons butter, add one and one- 
half tablespoons flour mixed with one-eighth 
teaspoon paprika, and pour on gradually one 
cup milk. Add fish and one-half cup grated 
cheese. As soon as cheese is melted, add one 
e gg> slightly beaten. 

Grilled Sardines 

Drain twelve sardines and cook until heated, 
turning frequently. Arrange on small oblong 
pieces of dry toast and serve with Maitre 
d'Hotel butter. 

72 



Fish Rechauffes 



Ragout of Sardines, I 

Drain sardines, remove backbones, and sepa- 
rate in pieces. Heat in blazer, season with salt 
and paprika, and add sherry wine to moisten. 
Serve on zephyrettes. 

Ragout of Sardines, II 

Drain sardines, remove backbones, and sepa- 
rate in pieces. Heat in blazer, using enough 
butter to moisten. Season with Worcestershire 
sauce and cayenne, allowing one teaspoon sauce 
and one-eighth teaspoon cayenne for twelve 
fish. 

Sardines with Anchovy Sauce 

Drain twelve sardines and cook until heated, 
turning frequently. Make one cup brown sauce 
with one and one-half tablespoons sardine oil, 
two tablespoons flour, one cup brown stock, and 
anchovy essence to taste. Reheat sardines in 
sauce. Serve with brown bread sandwiches. 

Sardines k la Hollandaise 

Drain twelve sardines, heat and arrange on 
oblong pieces of toast. Melt two tablespoons 
butter, add one-half tablespoon Chutney, one- 
fourth teaspoon salt, one-eighth teaspoon 

73 



Chafing Dish Possibilities 

paprika, the yolks of two eggs, and one-half 
tablespoon lemon juice. Stir constantly until 
sauce begins to thicken, then add two table- 
spoons butter and one-fourth cup boiling water. 
Pour sauce over sardines. 

Devilled Sardines 

Drain twelve sardines, and cook until heated. 
Mix two tablespoons sardine oil, one-half table- 
spoon Worcestershire sauce, one-half tablespoon 
vinegar, one teaspoon lemon juice, one-fourth 
teaspoon salt, and one-eighth teaspoon paprika. 
Heat and pour over sardines. 



74 



BEEF 



75 



The empty spit 
Ne 'er cherished wit : 
Minerva loves the larder 

W. Cartwright 



7 6 



IX 



BEEF 

Warmed Over Beef 

Melt two tablespoons butter, add two table- 
spoons flour, and pour on gradually one-half cup 
stewed and strained tomatoes and one-fourth 
cup stock or water. Season with one-half tea- 
spoon salt, one-eighth teaspoon paprika, and 
a few drops onion juice. Add one cup rare 
chopped beef; cook one minute, and serve. 

Rechauff6 of Eeef 

Brown two tablespoons butter, add three 
tablespoons flour, and, when well browned, pour 
on gradually one cup stock. Season with 
one-fourth teaspoon salt, one-eighth teaspoon 
paprika, a few grains each of mustard and curry 
powder, and two tablespoons sherry wine. Pour 
sauce over thin slices of rare roast beef. 

Beef Balls 

Cut one-half pound beef from top of round, 
in one-third inch strips, and scrape with a rather 
dull knife. Remove all soft part of beef from 

77 



Chafing Dish Possibilities 



freshly cut side; turn, and scrape other side. 
Season with salt and pepper, and shape into 
small balls, about the size of filberts, using as 
little pressure as possible. Drop balls into a 
hot blazer, generously sprinkled with salt, shak- 
ing pan constantly until the entire surface of the 
balls is seared. Serve on oblong pieces of 
buttered toast. 

Cecils, I 

Brown one and one-half tablespoons butter, 
add three tablespoons flour, and pour on grad- 
ually one-half cup milk. Then add one cup 
raw beef, finely chopped, one-half teaspoon 
lemon juice, a few drops onion juice, and salt 
and pepper. Chill mixture, shape in small cakes, 
dip in crumbs, egg and crumbs, and saute in 
hot blazer, using enough butter to prevent 
burning. 

Cecils, II 

Season one cup rare roast beef, finely chopped, 
with salt, pepper, onion juice, and Worcester- 
shire sauce. Add two tablespoons stale bread- 
crumbs, one tablespoon melted butter, and one 
egg yolk, slightly beaten. Shape into very 
small croquettes, roll in flour, egg and crumbs, 
and saut6 in hot blazer, turning often, and using 
enough butter to prevent burning. 

73 



Beef 



Hamburg Steaks 

Chop finely one-half pound lean, raw beef, 
and season highly with salt, pepper, and onion 
juice. Shape into small steaks, using as little 
pressure as possible. Put into a hot buttered 
blazer; sear on one side, turn and sear other 
side. Cook five minutes, turning frequently. 
Spread with one and one-half tablespoons butter, 
which has been creamed and mixed with one- 
fourth teaspoon salt and a few grains pepper. 



Vienna Steaks 

Chop one-fourth pound each of raw, lean 
beef and veal, taking care to remove all fat and 
membrane. Season with three-fourths teaspoon 
salt, one-fourth teaspoon each paprika and 
celery salt, a few gratings nutmeg, one tea- 
spoon lemon juice, and a few drops onion juice. 
Add one egg, well beaten, let stand several 
hours, then shape into small steaks. Put into 
a hot, buttered blazer, sear on one side, turn 
and sear other side. Cook six to eight minutes, 
turning frequently. Cream one and one-half 
tablespoons butter, mix with one-fourth tea- 
spoon salt and a few grains pepper. Spread 
on steaks. 

79 



Chafing Dish Possibilities 



Broiled Fillet of Beef 

Put slices of tenderloin steak, cut three- 
fourths inch thick, into a hot blazer which has 
been rubbed over with a piece of beef fat. Sear 
on one side, turn and sear other side. Cook 
four minutes, turning frequently. Spread with 
soft butter, and sprinkle with salt and pepper. 

Broiled Fillet of Beef with Horse-radish 

Sauce 

Serve broiled fillet of beef with horse-radish 
sauce. 

Horse-radish Sauce 

Beat four tablespoons heavy cream until stiff, 
add three tablespoons grated horse-radish root, 
mixed with one tablespoon vinegar, one-fourth 
teaspoon salt, and a few grains cayenne. 

Broiled Steaks k la Creole 

Broil tenderloin steaks and serve with Creole 
sauce. 

Creole Sauce 

Cook two tablespoons butter with two table- 
spoons onion and four tablespoons green pep- 
per, both finely chopped, five minutes. Add 
one and one-half cups canned tomatoes, drained 

80 



Beef 



from their liquor, and six olives from which the 
stones have been removed; then add one cup 
brown sauce, which has been prepared pre- 
viously. Bring to boiling point, and add salt, 
pepper, and sherry wine. 

Dried Beef with Cream Sauce 

Remove skin from one-fourth pound smoked, 
dried beef; separate in pieces, cover with hot 
water, let stand ten minutes, and drain. Melt 
two tablespoons butter, add one and one-half 
tablespoons flour, and pour on gradually one 
cup milk. Season with salt and pepper. Re- 
heat beef in sauce, and pour over strips of 
toasted bread. If preferred richer, add the yolk 
of one egg just before serving. 

Hash Balls 

Chop cold cooked, corned beef from which 
the skin, gristle, and most of the fat have been 
removed. Add an equal quantity of cold boiled 
potatoes, chopped and seasoned with salt, pep- 
per, and onion juice. Moisten with milk or 
cream, make into small flat cakes, and cook in 
a hot buttered blazer. Brown on one side, turn, 
and brown other side. 



8t 



LAMB AND MUTTON 



83 



"A little pot is soon 



84 



X 



LAMB AND MUTTON 

Lamb Chops, Pan Broiled 

Wipe chops, and trim off superfluous fat. 
Rub over the blazer with some of the fat. Put 
chops in blazer, sear on one side, turn and sear 
other side. Cook from six to eight minutes, 
turning occasionally. Season with salt and 
pepper when half cooked. Drain and spread 
with soft butter. 

Breaded Chops 

Prepare chops as for Pan Broiled Chops. 
Sprinkle with salt and pepper, dip in crumbs, 
egg and crumbs, and saute from six to eight 
minutes in a small quantity of hot fat. Serve 
with tomato sauce. 

Hashed Mutton 

Cook two tablespoons butter with one table- 
spoon finely chopped onion, five minutes. Add 
two tablespoons flour, and pour on gradually 

85 



Chafing Dish Possibilities 



one cup stock. Add one cup cold chopped, 
cooked mutton, one-half cup cold boiled pota- 
toes, cut in dice, and one tomato, skinned and 
cut in small pieces. Season with salt, pepper, 
and celery salt ; cover and cook over hot water, 
ten minutes. 

Minced Lamb 

Chop remnants of cold roast lamb; there 
should be one cup. Put two tablespoons butter 
in hot blazer, add lamb, sprinkle with salt, 
pepper, and celery salt, and dredge thoroughly 
with flour; then add enough stock or water to 
moisten. Serve on small slices of buttered 
toast. 

Lamb Collops with Tomato Sauce 

Take small, thick pieces of roast lamb or 
boiled mutton. Sprinkle with salt and pepper, 
dip in crumbs, egg and crumbs, and saute in a 
hot blazer, using enough butter to prevent 
burning. Serve with tomato sauce. 

Blanquette of Lamb 

Melt three tablespoons butter, add three 
tablespoons flour, and pour on gradually two- 
thirds cup each milk and white stock. Season 
with salt, pepper, and three-fourths tablespoon 

86 



Lamb and Mutton 



mushroom catsup. Cut cold roast lamb in 
strips or cubes (there should be one and one- 
half cups) and reheat in sauce. Serve with 
entire wheat bread sandwiches. 

Mutton Ragout 

Beat currant jelly, that it may be easily meas- 
ured. Put three tablespoons jelly in hot blazer, 
add one teaspoon lemon juice and two table- 
spoons butter. When butter is melted, reheat 
thin slices of cold boiled mutton in sauce. 
Season with salt and paprika. 

Mock Terrapin 

Mash the yolks of three hard-boiled eggs, 
and season with one-half teaspoon salt, one-half 
teaspoon mixed mustard, and one-eighth tea- 
spoon paprika. Add one cup chopped, cooked 
mutton and one-half cup cream. Put into a 
hot blazer, and when thoroughly heated add two 
tablespoons sherry wine. Serve on toast. 

Mutton with Currant Jelly Sauce 

Brown two tablespoons butter, add three 
tablespoons flour mixed with one-fourth tea- 
spoon salt and one-eighth teaspoon paprika, 
and when well browned pour on gradually one 
cup brown stock. Add one-third cup currant 

87 



Chafing Dish Possibilities 



jelly and six slices of cold cooked mutton. 
When meat is heated, add one and one-half 
tablespoons sherry wine. 

Lamb, Sauce Piquante 

Cook three tablespoons butter with one-half 
shallot, finely chopped, five minutes. Add four 
tablespoons flour, and pour on gradually one 
and one-half cups brown stock. Add one-half 
teaspoon salt, one-eighth teaspoon paprika, one- 
half tablespoon vinegar, one tablespoon capers, 
and six sliced, canned mushrooms. Reheat 
slices of cold cooked mutton in sauce. 

Salmi of Lamb 

Cook two tablespoons butter, with one-half 
tablespoon finely chopped onion, five minutes. 
Add three tablespoons flour, and cook until 
well browned, then pour on gradually one cup 
brown stock. Season with one-fourth teaspoon 
salt, one-eighth teaspoon pepper, and one tea- 
spoon Worcestershire, Harvey, or Elizabeth 
sauce. Reheat slices of cold roast lamb in 
sauce. This dish is greatly improved by the 
addition of one-third cup mushrooms, cut in 
quarters, or ten olives from which the stones 
have been removed. 



88 



8 9 



There \r no want of meat, sir j 

Portly and curious viands are prepared, 

To please all kinds of appetite 

Massinger 



90 



XI 



CHICKEN 

Creamed Chicken and Peas 

MELT four tablespoons butter, add five table- 
spoons flour, mixed with one-fourth teaspoon 
salt and one-eighth teaspoon pepper. Pour on 
gradually one and three-fourths cups milk. 
When sauce thickens, add one and one-half 
cups cold boiled fowl, cut in dice, and two- 
thirds cup canned peas, drained and rinsed. 

Chicken and Oysters, k la M6tropole 

Melt four tablespoons butter, and add four 
tablespoons flour, mixed with one-half teaspoon 
salt and one-eighth teaspoon pepper. Pour on 
gradually one and three-fourths cups milk, 
then add two cups cold boiled fowl, cut in 
dice, and one pint oysters, cleaned and drained. 
Cook until oysters are plump. Serve on zephy- 
rettes, and sprinkle with finely chopped celery. 

Chicken Hollandaise 

Cook three tablespoons butter with one tea- 
spoon finely chopped onion, until yellow; add 

9 1 



Chafing Dish Possibilities 



one tablespoon cornstarch, and pour on gradu- 
ally one and one-half cups chicken stock. Stir 
until mixture thickens slightly, then add one- 
half tablespoon lemon juice, three-fourths tea- 
spoon salt, one-eighth teaspoon paprika, one-half 
cup finely chopped celery, and one and one- 
half cups chopped, cooked chicken. When 
thoroughly heated, add the beaten yolks of two 
eggs, and cook one minute. Serve with buttered 
Graham toast. 

Chicken with Tomatoes 

Cook four tablespoons butter, with one-half 
shallot, finely chopped, five minutes. Add five 
tablespoons flour, and stir until slightly browned. 
Pour on gradually three-fourths cup each 
chicken stock and stewed and strained toma- 
toes. Add one teaspoon lemon juice, one-half 
teaspoon salt, and one-eighth teaspoon paprika. 
Reheat one and one-half cups cold boiled fowl, 
cut in cubes in the sauce. 

Chicken & la Reine 

Cream two tablespoons butter and add the 
yolks of three hard-boiled eggs, rubbed to a 
paste. Soak one-fourth cup cracker crumbs in 
one-fourth cup milk and add to the egg mix- 
ture. Pour on gradually one cup hot chicken 

92 



Chicken 



stock, then add one cup cooked chicken, finely 
cut. Season with salt, paprika, and celery salt. 
Serve on toast. 

Minced Chicken with Green Peppers 

Boil two green peppers ten minutes, remove 
seeds, and cut in small strips. Mix with two 
cups cold cooked fowl, cut in dice. Melt three 
tablespoons butter, add three tablespoons flour, 
and pour on gradually one and one-third cups 
chicken stock. Add chicken and peppers. 
Season with salt and pepper, and serve on 
circular pieces of toast. 

Devilled Bones 

Melt two tablespoons butter, add one table- 
spoon each Chili sauce, Worcestershire sauce, 
and walnut catsup, one teaspoon made mustard, 
and a few grains cayenne. Cut four small 
gashes in the drumsticks, second joints, and 
wings of a cooked chicken. Sprinkle with salt 
and pepper, dredge with flour, and cook in the 
seasoned butter until well browned. Add one- 
half cup stock, simmer five minutes, and sprinkle 
with finely chopped parsley. 

India Curry 

Melt two tablespoons butter, and add the 
breast and second joints of a cooked chicken, 

93 



Chafing Dish Possibilities 

cut in small pieces. When chicken is thoroughly 
heated remove, and in the same dish make the 
following sauce. Cook two tablespoons butter 
with one-half small onion, finely chopped, one 
clove garlic, finely chopped, and three-fourths 
teaspoon grated ginger root, five minutes. Add 
two tablespoons cornstarch mixed with one 
tablespoon curry powder. Grate a cocoanut 
and add two cups milk, let stand one hour, and 
drain through cheese-cloth. Add milk thus 
obtained to butter and cornstarch mixture to 
complete sauce. Reheat chicken in sauce. 
Cocoanuts often may be bought of a caterer, 
who will prepare them as desired. One is well 
repaid for the time spent in preparing this dish. 

Sauted Chickens' Livers 

Cut one slice bacon in small pieces, and cook 
with two tablespoons butter, five minutes. Re- 
move bacon, add one shallot, finely chopped, 
and fry five minutes; then add six chickens' 
livers cleaned and separated, and cook five min- 
utes. Add two tablespoons flour, mix thor- 
oughly, then add one cup brown stock, one tea- 
spoon lemon juice, and one-fourth cup sliced 
mushrooms. Cook two minutes, and sprinkle 
with finely chopped parsley. In cleaning livers 
carefully remove gall bladder. 

94 



Chicken 



Chickens' Livers with Curry 

Clean and separate six chickens' livers. Dip 
in seasoned crumbs, egg and crumbs, and saute 
in butter. Remove livers, and to fat in blazer 
add two tablespoons butter and one-half table- 
spoon finely chopped onion ; cook five minutes. 
Add three tablespoons flour mixed with one-half 
teaspoon curry powder, one-fourth teaspoon 
salt, and one-eighth teaspoon paprika. Strain 
sauce over livers. 

Chickens' Livers with Tomato Sauce 

Saute chickens' livers, and serve with tomato 
sauce. 

Tomato Sauce 

Brown two tablespoons butter with one-half 
tablespoon finely chopped onion, two cloves, a 
bit of bay leaf, and a sprig of parsley. Add 
three tablespoons flour and continue browning. 
Pour on gradually one-half cup each stock and 
stewed and strained tomatoes. Season with 
salt, pepper, and a few grains of cayenne. 
Strain before serving. 

Chickens' Livers with Bacon 

Clean livers, separate into six pieces, and 
sprinkle with salt and pepper. Wrap each piece 

95 



Chafing Dish Possibilities 



separately in a thin slice of bacon and fasten 
with a small wooden skewer. Put into a hot 
blazer and cook until bacon is brown, turning 
frequently and removing some of the fat if 
necessary. 

Chickens' Livers with Madeira Sauce 

Clean and separate livers, sprinkle with salt 
and pepper, dredge with flour, and saute in 
butter. Brown two tablespoons butter, add 
three tablespoons flour, and when well browned 
pour on gradually one cup brown stock. Sea- 
son with salt and pepper. Reheat livers in 
sauce, and add two tablespoons Madeira wine. 

Chickens' Livers with Olive Sauce 

Prepare livers same as Chickens' Livers with 
Madeira Sauce. Brown two tablespoons butter, 
add three tablespoons flour, and when well 
browned pour on gradually one cup highly 
seasoned brown stock. Season with salt and 
pepper, add twelve olives, from which the stones 
have been removed, and cook three minutes. 
Pour around livers. 



96 



SWEETBREADS 



97 



Not to know me argues yourself unknown 

Milton 



9 8 



XII 



SWEETBREADS 

Creamed Sweetbreads 

REMOVE tubes and membrane from one pair 
sweetbreads, clean and parboil in boiling, salted, 
acidulated water, twenty minutes ; allowing one- 
half tablespoon each salt, and vinegar or lemon 
juice, to each pair sweetbreads. Drain and 
plunge into cold water; as soon as cool, re- 
move from water and cut in one-half inch cubes. 
Melt two tablespoons butter, add two and one- 
half tablespoons flour, mixed with one-fourth 
teaspoon salt and a few grains of pepper. Pour 
on gradually one cup milk, then reheat sweet- 
breads in sauce. 

Creamed Sweetbreads and Chicken 

Prepare same as Creamed Sweetbreads, using 
equal parts of cold cooked chicken, cut in dice, 
and sweetbreads, cut in dice. 

99 



Chafing Dish Possibilities 



Sweetbreads k la Poulette 

Melt two tablespoons butter, add two table- 
spoons flour, and pour on gradually one-half 
cup each chicken stock . and milk. Reheat 
sweetbreads, cut in dice, in sauce. Season with 
salt and pepper, and just before serving add 
the yolks of two eggs and a slight grating of 
nutmeg. 

Sweetbreads with Mushrooms 

Parboil one pair sweetbreads and cut in dice. 
Cook two tablespoons chopped mushrooms in 
three tablespoons butter, five minutes. Add 
two and one-half tablespoons flour, mixed with 
one-half teaspoon salt and one-eighth teaspoon 
paprika, and pour on gradually one cup milk 
and one-fourth cup mushroom liquor. Add the 
sweetbread dice and one teaspoon lemon juice. 
Just before serving, add the yolks of two eggs 
and one teaspoon finely chopped parsley. 

Sweetbreads with Peas 

Parboil one pair sweetbreads and cut in 
cubes. Drain three-fourths cup canned peas 
from their liquor, rinse, and add to sweetbreads. 
Melt three tablespoons butter, add three table- 
spoons flour, mixed with three-fourths teaspoon 
salt and one-eighth teaspoon paprika. Pour on 

IOO 



Sweetbreads 



gradually one cup milk. Reheat sweetbreads 
and peas in sauce, and just before serving add 
one-half cup cream. 

Sweetbreads, Spanish Style 

Parboil one pair sweetbreads, and cut in slices. 
Cook two tablespoons butter, with one-half 
shallot finely chopped, one-fourth green pepper, 
freed from seeds and finely chopped, and two 
tomatoes, skinned and cut in pieces, ten minutes. 
Add one cup cold boiled potatoes, cut in cubes, 
and the sweetbreads. Season with salt and 
pepper. 

Sweetbreads and Bacon 

Cut thin slices of bacon in strips. Put into a 
hot blazer, and fry until brown. Remove bacon, 
and use fat in pan for saut&ng sweetbreads. 
Parboil sweetbreads, and cut in one-third inch 
slices. Sprinkle with salt and pepper, dip in 
crumbs, egg and crumbs, and saut6 until deli- 
cately browned. Drain and serve with bacon. 

Sweetbreads with Tomato Sauce 

Parboil sweetbreads, cut in one-third inch 
slices, and dip in crumbs, egg and crumbs. 
Put into a hot, buttered blazer, and saut6 until 
delicately browned, using enough butter to pre- 
vent burning. Serve with Tomato Sauce. 

IOI 



Chafing Dish Possibilities 



Tomato Sauce 

Cook one cup canned tomatoes with one tea- 
spoon sugar, one-eighth teaspoon pepper, and a 
bit of bay leaf, five minutes. Strain and add 
one-half cup brown stock. Brown two table- 
spoons butter, add three tablespoons flour, and 
pour on gradually the liquid. Season with salt. 

Sweetbreads with Asparagus Tips 

Prepare and saute one pair sweetbreads. Melt 
two tablespoons butter, add two tablespoons 
flour mixed with one-fourth teaspoon salt and 
a few grains of pepper. Pour on gradually one 
cup milk, then add one cup asparagus tips, 
rinsed and drained. Pour around sweetbreads 
just before serving. 

Sweetbreads, Olive Sauce 

Prepare and saute one pair sweetbreads. 
Cook two tablespoons butter with one teaspoon 
finely chopped onion, until slightly browned. 
Add three tablespoons flour, and cook until 
well browned. Pour on gradually one cup 
brown stock, then add one dozen olives from 
which the stones have been removed. Cook 
three minutes, season with salt and pepper, and 
pour around sweetbreads. 

102 



WITH THE EPICURE 



103 



Not all on books their criticism waste : 
The genius of a dish some justly taste, 
And eat their way to fame 

Young 



i 04 



XIII 



WITH THE EPICURE 

Stewed Frogs' Legs 

CLEAN and trim one dozen frogs' hind legs. 
Melt two and one-half tablespoons butter, add 
frogs' legs, and cook five minutes. Dredge 
with two tablespoons flour, and pour on gradu- 
ally three-fourths cup chicken stock ; cover, 
and simmer twelve minutes. Add one-fourth 
cup cream, and season with salt and pepper. 

Fried Frogs' Legs 

Clean and trim one dozen frogs' hind legs. 
Season with salt and pepper, roll in crumbs, 
egg and crumbs, and saute in a hot blazer, using 
enough butter to prevent burning. Do not 
attempt to cook too many at a time, as they 
should be well browned. Serve with Sauce 
Tartare. 

Stewed Lambs' Kidneys 

Soak in cold water, pare, remove fat from 
centres, and cut in slices six kidneys ; sprinkle 

io 5 



Chafing Dish Possibilities 



with salt and pepper. Melt two tablespoons 
butter, add kidneys, and cook eight minutes. 
Dredge thoroughly with flour, pour on gradu- 
ally two-thirds cup water or brown stock, and 
cook six minutes. Season with salt, pepper, 
a few drops onion juice and Worcestershire 
sauce. 

Lambs' Kidneys, Madeira Sauce 

Prepare kidneys as for stewed kidneys. 
Sprinkle with salt and pepper, roll in flour, and 
saute in a hot blazer, using enough butter to pre- 
vent burning. Cook two tablespoons butter 
with one-half tablespoon finely chopped onion, 
until slightly browned; add four tablespoons 
flour, and cook until well browned ; then pour 
on gradually one and one-half cups brown stock. 
Season with salt and pepper, strain, add kid- 
neys and one tablespoon Madeira wine. 

Kidney Toast 

Soak in cold water, pare, remove fat from 
centres, and chop four lambs' kidneys. Cook 
three tablespoons butter with one-half table- 
spoon finely chopped onion and one teaspoon 
finely chopped parsley, five minutes. Add 
kidneys, and season with salt, pepper, one-half 
tablespoon Worcestershire sauce, and one tea- 

106 



With the Epicure 



spoon lemon juice. Dredge with one table- 
spoon flour, stir until well mixed, and add 
gradually one-half cup stock. When thoroughly 
heated add four tablespoons grated cheese, and 
as soon as. cheese has melted serve on pieces of 
toast. 

Calf's Brains with Scrambled Eggs 

Prepare brains for subsequent cooking same 
as sweetbreads are prepared, then separate into 
pieces. Add to scrambled eggs. 

Calf's Brains, Vinaigrette Sauce 

Prepare brains same as sweetbreads, reheat 
in boiling water, drain, and separate into pieces. 
Mix three tablespoons olive oil, one tablespoon 
vinegar, one teaspoon each grated onion, 
chopped parsley, and chopped capers, and 
one-fourth teaspoon each salt and pepper. 
Pour sauce over brains. 

Fried Calf's Brains, Sauce Tartare 

Prepare brains same as sweetbreads, and cut 
in four pieces. Sprinkle with salt and pepper, 
roll in flour, dip in egg and stale bread crumbs, 
and saute, using enough butter to prevent burn- 
ing. Serve with Sauce Tartare. 

107 



Chafing Dish Possibilities 



Tripe in Batter 

Wipe tripe and cut in pieces for serving, 
sprinkle with salt and pepper and dip in batter 
made of one cup flour, one-fourth teaspoon 
salt, one-half cup cold water, one egg well 
beaten, and one teaspoon olive oil or melted 
butter. Saute in a small quantity of hot fat. 
In tripe recipes use fresh honeycomb tripe, 
unless otherwise specified. 

Fried Tripe 

Wipe tripe and cut in pieces for serving. 
Sprinkle with salt and pepper, dip in flour, egg, 
and crumbs, and saut6 in a small quantity of 
hot fat until delicately browned. 

Tripe with Bacon 

Cut slices of bacon in strips, and fry until 
crisp ; then remove bacon. Wipe pickled tripe 
and cut in pieces for serving. Sprinkle with 
salt and pepper, roll in corn meal, and saute in 
bacon fat. Serve with the crisp bacon. 

Lyonnaise Tripe 

Wipe tripe and cut in pieces two inches long 
by one and one-half inches wide ; there should 
be three cups. Put in blazer, cover, let stand 

1 08 



With the Epicure 



one minute, that some of the moisture may be 
withdrawn, and drain. Cook two tablespoons 
butter with one tablespoon finely chopped onion, 
until yellow, add tripe and cook eight minutes, 
using more butter if necessary. Season with 
salt and pepper, and sprinkle with finely chopped 
parsley. 

Tripe k la Provengale 

To Lyonnaise Tripe from which the parsley 
has been omitted, add one tablespoon white 
wine. Cook until quite dry, then add one-half 
cup tomato sauce. 

Tripe k la Creole 

Cut tripe in pieces as for Lyonnaise Tripe. 
Cook two tablespoons butter with one table- 
spoon finely chopped onion and one-eighth 
green pepper, finely chopped, five minutes. 
Add one tablespoon flour, one-half cup stock, 
one-fourth cup drained tomatoes, and one fresh 
mushroom, cut in slices. Add tripe and cook 
eight minutes. Season with salt and pepper. 

Tripe k la Bordelaise 

Prepare tripe as for Lyonnaise Tripe. Cook 
two tablespoons butter with one tablespoon 
chopped onion, five minutes. Add tripe and 

109 



Chafing Dish Possibilities 



cook until slightly browned. Season with salt 
and pepper, and add one teaspoon finely 
chopped parsley. Serve with sliced tomatoes. 

Curried Tripe 

Prepare tripe as for Lyonnaise Tripe. Cook 
three tablespoons butter with one tablespoon 
finely chopped onion, five minutes. Add two 
tablespoons flour mixed with two teaspoons 
curry powder, and one-fourth teaspoon salt. 
Pour on gradually three-fourths cup cream, add 
the tripe, and cook eight minutes. 

Shad Roe, Tomato Sauce 

Cook shad roe in boiling, salted, acidulated 
water, fifteen minutes. Drain, cover with cold 
water, let stand five minutes, again drain, and 
dry in a piece of cheese-cloth. Sprinkle with 
salt and pepper, roll in flour, egg and crumbs, 
and saute in butter. Serve with Tomato Sauce. 

Shad Roe with Bacon 

Trim six slices of bacon, put into a hot blazer, 
and cook until well browned. Cook shad roe 
as for Shad Roe with Tomato Sauce. Rub the 
yolks of two hard-boiled eggs to a paste, add 
one-half teaspoon mustard, one-fourth teaspoon 

1 10 



With the Epicure 



salt, one-eighth teaspoon paprika, three-fourths 
teaspoon lemon juice, and enough thick cream 
to moisten. Spread roe with mixture, roll in 
flour, egg and crumbs, and saute in bacon fat 
Serve with the bacon. 

Ragout of Shad Roe 

Clean a shad roe and parboil in boiling, 
salted, acidulated water, to which has been 
added a slice of onion, a sprig of parsley, and a 
bit of bay leaf. Drain, and plunge into cold 
water; remove membrane and separate roe in 
pieces. Melt three tablespoons butter, add roe, 
and, when thoroughly heated, one-third cup 
cream. Season with salt and pepper and just 
before serving add the yolks of two eggs slightly 
beaten; if preferred more highly seasoned, 
add one tablespoon lemon juice, one table- 
spoon sherry wine, and a slight grating nutmeg. 

Mackerel Roe with Maitre d' Hotel Butter 

Prepare and cook mackerel roe same as shad 
roe. Serve with Maitre d'Hotel Butter. 

Maitre d'Hotel Butter 

Cream one-fourth cup butter, add one-half 
teaspoon salt, one-eighth teaspoon pepper, and 

in 



Chafing Dish Possibilities 



very slowly one-fourth tablespoon lemon juice; 
then add one-half tablespoon finely chopped 
parsley. 

Mackerel Roe, Egg Sauce 

Saut6 two mackerel roes. Melt two table- 
spoons butter, add two tablespoons flour, and 
pour on gradually one cup milk. Season with 
one-fourth teaspoon salt, a few grains cayenne, 
one teaspoon lemon juice, and just before serv- 
ing add the yolks of two eggs slightly beaten. 
Pour over roes. 

Venison Steak 

Remove fat and trim slices of venison. 
Sprinkle with salt and pepper, and put into a 
hot, slightly buttered blazer. Sear on one side, 
turn and sear other side. Cook four minutes, 
turning frequently. Spread with Maitre d'Hotel 
Butter. 

Venison Steak with Currant Jelly 

Cook venison steak and remove from blazer. 
Melt one and one-half tablespoons butter, add 
a few grains paprika and two tablespoons cur- 
rant jelly, and as soon as jelly has melted pour 
sauce over steak. 



With the Epicure 



Venison Cutlets with Apples 

Wipe, core, and cut in one-half inch slices 
four sour apples. Sprinkle with powdered 
sugar and cover with port wine ; let stand one 
hour, drain, and saute in butter. Cut venison 
steak in pieces for serving, sprinkle with salt 
and pepper, and cook in a hot, buttered blazer, 
four minutes. Melt three tablespoons butter, 
add wine drained from apples and twelve candied 
cherries cut in halves. Reheat cutlets in sauce, 
and serve with apples. 



Frankfort Sausages 

Cook four sausages in boiling water to cover, 
twenty minutes ; drain and cut in pieces. Re- 
heat in a white sauce made of one and one-half 
tablespoons each flour and butter and one cup 
milk. Season with salt and pepper. 

Fried Sausages 

Cut large sausages in one-fourth inch slices, 
put into a hot blazer, and cook until heated and 
slightly browned on both sides. Spread with 
Horse-radish Mustard and serve on circular 
pieces of toast. 

"3 



Chafing Dish Possibilities 



Bean Rarebit 

Melt two tablespoons butter, add one tea- 
spoon salt, one-eighth teaspoon paprika, one 
cup cold baked beans mashed, and one-half 
cup milk or cream. When thoroughly heated, 
add one-half cup grated cheese. Serve on toast 
or zephyrettes. 

Ragout of Veal 

Cook two and one-half tablespoons butter 
with one tablespoon finely chopped canned 
mushrooms and one teaspoon finely chopped 
onion, three minutes. Add three tablespoons 
flour and cook until browned. Pour on gradu- 
ally one cup brown stock, and add one cup 
cold roast veal cut in cubes. Season with one- 
half tablespoon each Worcestershire sauce and 
mushroom catsup, salt and pepper. 

Ragout of Duck 

Marinate pieces of cold roast duck, cut in 
pieces for serving with French dressing; cover 
and let stand one hour. Cook three table- 
spoons butter with one-half shallot finely 
chopped until brown. Add four tablespoons 
flour, and when well browned pour on gradually 
one and one-half cups brown stock. Season 

114 



With the Epicure 

with one-half teaspoon salt, a few grains cay- 
enne, one teaspoon lemon juice, and two table- 
spoons tomato catsup. Reheat duck in sauce, 
and add three tablespoons port wine and one- 
half cup canned mushroom, sliced lengthwise. 

Salmi of Grouse 

Cut cold roast grouse in pieces for serving. 
Melt one-fourth cup butter, add one tablespoon 
finely chopped onion, a stalk of celery, two 
slices carrot cut in pieces, and two tablespoons 
chopped, lean raw ham. Cook until butter is 
browned, then add one-fourth cup flour, and 
when well browned add two cups brown stock, 
a bit of bay leaf, a sprig of parsley, a blade of 
mace, two cloves, one-half teaspoon salt, and 
one-eighth teaspoon pepper. Cook five min- 
utes, strain, add duck, and as soon as duck is 
heated add sherry wine, stoned olives, and 
mushrooms cut in quarters. 



"5 



VEGETABLES 



117 



The common growth of Mother Earth 
Suffices me 



Wordsworth 



118 



XIV 



VEGETABLES 

Hashed Potatoes 

Cut fat salt pork in small cubes, try out, and 
remove scraps ; there should be about one-third 
cup fat. Add two cups cold boiled potatoes, 
finely chopped, one-eighth teaspoon pepper, 
and salt if necessary. Mix potatoes thoroughly 
with fat; cook four minutes, stirring constantly; 
then let stand until browned underneath. 

Lyonnaise Potatoes 

Cook one and one-half tablespoons butter and 
one tablespoon finely chopped onion, five min- 
utes. Melt three tablespoons butter, add two 
cups cold sliced boiled potatoes, season with 
salt and pepper, and cook until potatoes have 
absorbed butter. Add butter and onion, and 
when well mixed add one-half tablespoon finely 
chopped parsley. 

Creamed Peas 

Drain one can small peas, rinse thoroughly, 
cover with boiling water, boil one minute, and 

119 



Chafing Dish Possibilities 



again drain. Melt three tablespoons butter, add 
the peas, and cook five minutes. Dredge with 
one tablespoon fiour mixed with one teaspoon 
sugar; cook one minute. Add one-third cup 
cream, and salt and pepper to taste. 

String Beans a la Maitre d" Hotel 

Drain and rinse one can small French beans, 
and cut each bean in three pieces. Put into a 
hot blazer and heat thoroughly, adding just 
enough water or stock to prevent beans from 
burning. Cream two and one-half tablespoons 
butter, add one teaspoon lemon juice, one-fourth 
teaspoon salt, and one-eighth teaspoon paprika. 
Add prepared butter to beans and sprinkle with 
one teaspoon finely chopped parsley. 

Smothered Tomatoes 

Cut three small tomatoes in halves crosswise. 
Melt one and one-half tablespoons butter in hot 
blazer, arrange tomatoes in pan, skin side down, 
cover, and cook until soft. Season with salt and 
pepper, and sprinkle with sugar. 

Tomatoes in White Sauce 

Wipe and peel three tomatoes and slice cross- 
wise. Sprinkle with salt and pepper, roll in 

120 



Vegetables 

flour and heat in blazer, using enough butter to 
prevent burning. Tomatoes should be watched 
carefully and turned during heating. Melt two 
tablespoons butter, add two tablespoons flour 
mixed with one-fourth teaspoon salt, and pour 
on gradually one and one-third cups milk. Stir 
constantly until sauce thickens, then pour over 
tomatoes. 

Devilled Tomatoes 

Wipe, peel, and slice crosswise three toma- 
toes. Season with salt and pepper, coat with 
flour, and cook in a hot blazer until thoroughly 
heated, using enough butter to prevent burning. 
Cream one-fourth cup butter, add two teaspoons 
powdered sugar, one teaspoon mustard, one- 
fourth teaspoon salt, a few grains cayenne, the 
yolk of one hard-boiled egg, one egg slightly 
beaten, and two tablespoons vinegar. Cook 
over hot water, stirring constantly, until it thick- 
ens. Pour over tomatoes. 

Tomato Curry 

Cook two tablespoons butter with one-half 
tablespoon finely chopped onion, until yellow. 
Add one sour apple, pared, cored, and cut in 
small pieces, and cook eight minutes. Add 

121 



Chafing Dish Possibilities 



one-half cup stock, two cups canned tomatoes, 
one-half tablespoon curry powder, one teaspoon 
vinegar, and salt and pepper to taste. As soon 
as boiling point is reached, add one cup boiled 
rice, and cook five minutes. 

Curried Vegetables 

Have previously prepared one cup boiled 
potato balls, one cup boiled carrots, cut in dice, 
one-half cup boiled turnips cut in dice, and 
one-half cup canned peas, rinsed and drained. 
Cook two slices onion in three tablespoons 
butter five minutes. Remove onion, and add 
three tablespoons flour, one teaspoon curry 
powder, one teaspoon salt, one-fourth teaspoon 
celery salt, one-fourth teaspoon pepper, and one 
and one-half cups milk. Stir until smooth, then 
reheat vegetables in sauce. 

Corn Fritters 

To one cup finely chopped canned corn add 
one egg, well beaten, one-fourth cup flour, and 
salt and pepper. Drop by small spoonfuls in a 
hot, well-greased blazer. Brown on one side, 
turn, and brown on the other. The fritters 
should be about the size of large oysters. 

122 



Vegetables 



Corn and Celery Fritters 

Prepare and cook same as Corn Fritters, sub- 
stituting one-half cup finely chopped celery in 
place of one-half of the corn. 

Rice Fritters 

Wash one-half cup rice, add to one-half cup 
boiling water with one teaspoon salt. Cover, 
and steam until rice has absorbed water ; then 
add one cup milk and steam until rice is soft. 
Add yolks of two eggs and one tablespoon 
butter. Spread in a shallow pan to cool. The 
steaming of the rice should be accomplished 
over the kitchen range. Cut in small squares, 
dip in crumbs, egg and crumbs, and saut6 in a 
small quantity of hot fat. Serve with currant 
jelly to accompany cold meat, or as a dessert, 
with wine sauce. 

Stewed Mushrooms 

Wash one-half pound mushrooms; remove 
stems, scrape and cut in pieces ; peel caps and 
break in pieces. Melt three tablespoons butter 
in blazer, add mushrooms, and cook four minutes. 
Dredge with one and one-half tablespoons flour, 
sprinkle with salt and pepper, add one-half cup 
stock, and cook eight minutes. 

123 



Chafing Dish Possibilities 



Stewed Mushrooms in Cream 

Prepare one-half pound mushrooms. Melt two 
tablespoons butter, add mushrooms, and cook 
four minutes-. Dredge with one tablespoon flour, 
sprinkle with salt, paprika, and nutmeg, add 
three-fourths cup cream, and cook eight minutes. 

Creamed Mushrooms 

Prepare one-half pound mushrooms, and cook 
in two tablespoons butter, eight minutes. Add 
one and one-half tablespoons flour, and when 
well mixed add two-thirds cup cream. Season 
with salt and pepper, and when boiling point is 
reached add one-half tablespoon wine. Serve 
on toast. 

Smothered Mushrooms 

Prepare one-half pound mushrooms. Melt 
three tablespoons butter, add mushrooms, sprin- 
kle with salt and paprika, cover and cook slowly 
fifteen minutes. Dredge with one and one-half 
tablespoons flour, and add one-half cup chicken 
stock. As soon as heated, add the yolks of 
two eggs, slightly beaten, and a slight grating 
nutmeg. 

Saut6d Mushrooms 

Prepare one-half pound mushrooms. Melt 
three tablespoons butter, add mushrooms, 

124 



Vegetables 



dredged with flour, a few drops onion juice, salt, 
and paprika; cook six minutes, then add one- 
third cup boiling water and cook four minutes. 
Sprinkle with one-teaspoon finely chopped par- 
sley and serve on toast. 

Fried Puff Balls 

Clean mushrooms ; remove outer skin and cut 
in one-half inch slices. Sprinkle with salt and 
pepper, dip in flour, egg, and crumbs, and fry 
in olive oil or clarified butter until tender and 
thoroughly browned. 

Mushrooms k la Sabine 

Prepare one-half pound mushrooms ; sprinkle 
with salt and pepper, dredge with flour, and 
cook with two tablespoons butter, three minutes. 
Make one and one-fourth cups brown sauce, using 
two and one-half tablespoons butter, three table- 
spoons flour, and one and one-fourth cups brown 
stock. Add sauce to mushrooms ; cook eight 
minutes, and sprinkle with three tablespoons 
grated cheese. Arrange on circular pieces of 
toast. 

Mushrooms k Tltalienne 

Cook three tablespoons butter with one-half 
shallot, finely chopped, five minutes ; add one- 

125 



Chafing Dish Possibilities 



half pound mushrooms, and cook five minutes. 
Then add one and one-half cups canned toma- 
toes, drained from their liquor, and two table- 
spoons rolled and sifted cracker crumbs. Season 
with salt and pepper, and just before serving 
add one-third cup grated cheese and one and 
one-half tablespoons sherry wine. Serve on 
toast. 

Mushrooms with Oysters 

Clean twelve large, selected mushrooms ; re- 
move stems and discard ; peel caps and saute 
in butter. Clean one and one-half cups oysters, 
and cook until plump ; drain, and reserve liquor. 
Melt two tablespoons butter, add two table- 
spoons flour, and pour on gradually the oyster 
liquor, with enough water to make one cup 
liquid. Add oysters, and season with one-fourth 
teaspoon salt and one-eighth teaspoon each 
celery salt and paprika. As soon as oysters 
are reheated pour over mushrooms. 

Mushrooms and Bacon 

Cut five thin slices of bacon into strips ; put 
into a hot blazer, and cook until bacon is well 
browned, then remove bacon. Remove, and 
peel caps from eight selected mushrooms ; saute 
in bacon fat, and serve on circular pieces of 

126 



Vegetables 



toast. Season with salt, paprika, and a few 
drops onion juice; sprinkle with finely chopped 
parsley. 

Mushrooms with Wine 

Prepare one-half pound mushrooms; add 
three tablespoons butter and one-third cup boil- 
ing water ; cover and cook slowly twelve min- 
utes. Add one-half teaspoon salt, one-eighth 
teaspoon paprika, a slight grating nutmeg, and 
one-third cup claret or hot sauterne. Serve on 
zephyrettes. 



127 



CHEESE DISHES 



129 



Now good digestion wait on appetite, 
And health on both 

Shakespeare 



130 



XV 



CHEESE DISHES 

Ale Posset 

MELT one tablespoon butter, add one table- 
spoon flour, and pour on gradually one cup 
milk mixed with one egg, slightly beaten. As 
soon as mixture thickens, add gradually one 
cup ale, stirring constantly. Season with salt 
and cayenne. This is a popular English drink 
on a cold winter's night, and is accompanied 
with toasted crackers and cheese. 

English Monkey 

Soak one cup stale bread crumbs in one cup 
milk, fifteen minutes. Melt one tablespoon 
butter, add one-half cup soft, mild cheese cut in 
small pieces, and stir until cheese has melted ; 
then add soaked crumbs, and just before serv- 
ing, one egg, slightly beaten, one-half teaspoon 
salt, and a few grains cayenne. Pour over 
toasted crackers. 

131 



Chafing Dish Possibilities 



Welsh Rarebit, I 

Melt one tablespoon butter, add one tea- 
spoon cornstarch, and stir until well mixed ; then 
add one-half cup thin cream and cook two min- 
utes. Add one-half pound soft, mild cheese, 
cut in small pieces, one-fourth teaspoon salt, 
one-half teaspoon mustard, and a few grains 
cayenne. Stir until cheese has melted, and mix- 
ture is of a creamy consistency. Pour over 
zephyrettes, or slices of bread toasted on one 
side, rarebit being poured over untoasted side. 
Rarebits may be cooked directly over the flame 
or over the hot water pan. An unskilled person 
would better select the latter. 

Welsh Rarebit, II 

Melt one tablespoon butter, add one-fourth 
teaspoon each salt and paprika, one-half tea- 
spoon mustard and one-third cup ale or lager 
beer. Stir constantly, and when well heated add 
one-half pound mild, soft cheese cut in small 
pieces. Stir constantly until cheese becomes 
melted, and mixture is of a creamy consistency. 
With some cheese it is necessary to use one- 
half cup ale, and the additional quantity may 
be added during the preparation of the rarebit 
if the mixture seems of too thick a consistency. 

132 



Cheese Dishes 



Many prefer the addition of one egg, slightly 
beaten, just before serving. 

Golden Buck 

Serve a poached egg on each portion of welsh 
rarebit. 

Macaroni Rarebit 

Follow recipe for Welsh Rarebit, I., using 
Young American cheese. Stir in one cup cold, 
cooked macaroni, broken in one-half inch 
pieces. 

Oyster Rarebit 

Clean, parboil, and drain one pint oysters, re- 
serving the liquor. Remove and discard tough 
muscles. Melt two tablespoons butter, add 
one-half teaspoon salt, one-fourth teaspoon 
paprika, and pour on gradually one-half cup 
oyster liquor. When heated, add one-half 
pound soft, mild cheese cut in small pieces. 
Stir until mixture is smooth, then add two eggs, 
slightly beaten, and the oysters. 

Halibut Rarebit 

Rub over the inner surface of the chafing 
dish with a clove of garlic first dipped in salt. 
Melt one tablespoon butter, add one tablespoon 

133 



Chafing Dish Possibilities 

cornstarch, mixed with one-half teaspoon salt 
and one-fourth teaspoon paprika, then pour on 
gradually one-half cup each milk and chicken 
stock. Add three-fourths cup soft, mild cheese 
cut in small pieces, and one cup cold, flaked, 
cooked halibut. As soon as cheese is melted 
add one egg slightly beaten and one and one- 
half tablespoons sherry wine. Serve on slices 
of toast. 

Cheese Fritters 

Mix four tablespoons grated Parmesan cheese 
with two tablespoons stale bread crumbs. Beat 
four eggs thoroughly and add to first mixture. 
Season with salt and paprika. Drop from tip 
of spoon in small cakes on a hot, buttered 
blazer. Brown on one side, turn and brown on 
the other side. 

Cheese Boxes 

Cut stale bread in one-third inch slices, remove 
crusts, and cut slices in pieces three by one and 
one-half inches. Remove centres, leaving bread 
in box-shaped pieces. Fit in each box a slice 
of mild cheese, sprinkle with salt and paprika, 
and cover with a thin piece of bread which was 
removed with the centre. Saut6 in a hot blazer, 
using enough butter to prevent burning. 

i34 



RELISHES AND SWEETS 



135 



Who pepper 1 d the highest was stir est to please 

Goldsmith 

Nor waste their sweetness in the dese?'t air 

Churchill 



136 



XVI 



RELISHES AND SWEETS 

Salted Almonds 

MELT one and one-half tablespoons butter and 
add one-fourth pound blanched Jordan almonds. 
Stir constantly and cook slowly until almonds 
are delicately browned. Drain on brown paper 
and sprinkle with salt. It may be necessary to 
remove some of the salt by wiping the nuts with 
an old napkin. 

To Blanch Almonds 

Cover almonds with boiling water and let 
stand two minutes ; drain, put into cold water, 
and rub off skins. Dry between towels. 

Devilled Almonds 

Blanch and shred two ounces almonds. Cook 
until brown, using enough butter to prevent 
burning. Mix two tablespoons chopped pickles, 
one tablespoon each Chutney and Worcester- 
shire sauce, one-fourth teaspoon salt, and a few 
grains cayenne. Add to nuts, and serve as 
soon as thoroughly heated. 

137 



Chafing Dish Possibilities 



Devilled Chestnuts 

Shell one cup chestnuts and cut in thin slices. 
Fry until well browned, using enough butter to 
prevent burning. Season with Tabasco sauce. 

Hamburg Cream 

Mix the grated rind and juice of one-half 
lemon ; add the yolks of four eggs, well beaten, 
mixed with one-half cup sugar, and cook over 
hot water until mixture thickens. Stir in the 
whites of four eggs, beaten stiff. Pour into small 
glasses, chill, and serve with lady fingers. 

Coffee Souffl6 

Mix one and one-half cups coffee infusion and 
one cup hot milk, in which one tablespoon 
granulated gelatine has been dissolved. Cook 
over hot water until thoroughly scalded, then 
add two-thirds cup sugar, one-fourth teaspoon 
salt, and the yolks of three eggs, slightly beaten. 
Stir until mixture thickens, then add the whites 
of three eggs beaten stiff. Turn into small 
moulds, previously dipped in cold water. Chill, 
remove from moulds, and serve with sugar 
and cream. k 

138 



Relishes and Sweets 



Macaroon Pudding 

Soak twelve macaroons in sherry wine, ten 
minutes. Beat two eggs slightly, add four and 
one-half tablespoons sugar, one-fourth teaspoon 
salt, and one cup each milk and thin cream ; 
then add two tablespoons blanched and chopped 
almonds, one-fourth teaspoon almond extract, 
and four finely pounded macaroons. Turn mix- 
ture into chafing dish, arrange soaked maca- 
roons on top, cover, and cook over hot water 
thirty minutes. 

Quick Bavarian Cream 

Mix the grated rind and juice of one-half 
lemon, one-half cup orange juice, one-half cup 
sugar, and the unbeaten yolks of three eggs. 
Cook over hot water, stirring constantly until 
mixture thickens, then add the whites of two 
eggs, well beaten. Remove from heat, and add^ 
one-half tablespoon granulated gelatine soaked 
in two tablespoons cold water. Set in a pan of 
cold water to cool, stirring occasionally that 
mixture may be smooth. Line individual moulds 
with lady fingers, fill with mixture, and chill. 

Fig Cups 

Stuff one-half pound washed figs with chopped 
salted almonds. Put two tablespoons sugar, one 



Chafing Dish Possibilities 



teaspoon lemon juice, and one-half cup wine in 
blazer; when heated add figs, cover, and cook 
until figs are tender, turning and basting often. 
Serve with lady fingers. 

Peach Canap6s 

Saute circular pieces of sponge cake in butter 
until delicately browned. Drain canned peaches, 
sprinkle with powdered sugar, a few drops lemon 
juice, and a slight grating nutmeg. Melt one 
tablespoon butter, add peaches, and when heated 
serve on cake. 

Bananas Cooked in the Skins 

Loosen one of the sections of skin from each 
banana. Put into blazer, cover, and let cook 
until skins are discolored and pulp soft. Re- 
move from skins and sprinkle with sugar. Serve 
with lady fingers. 

Saut6d Bananas 

Remove skins from three bananas, cut in 
halves lengthwise, and again cut in halves cross- 
wise. Put one tablespoon butter in blazer; when 
hot add bananas and cook until soft, turning 
once. Drain, sprinkle with powdered sugar, 
and a few drops lemon juice; orange juice 
or sherry wine may be used if preferred. 

140 



Relishes and Sweets 



Souffl6 au Rhum 
Beat the yolks of two eggs until thick and 
lemon-colored. Add three tablespoons pow- 
dered sugar and one tablespoon rum. Beat the 
whites of four eggs until stiff and dry, and cut 
and fold into the mixture. Grease blazer with 
clarified butter, pour in one-half the mixture 
and brown delicately. Fold and turn same as 
an omelet. Care should be taken to lift the 
blazer that the souffle may brown evenly. Pour 
in remaining mixture and proceed as before. 

Sicilian Omelet 
Beat three eggs slightly, add one teaspoon 
sugar and a few grains salt. Grease the sides 
and bottom of blazer, using one-half tablespoon 
butter. Strain in the mixture and cook until of a 
creamy consistency, using a spatula to scrape 
cooked mixture from bottom of pan, that it 
may mix with the uncooked part and thus pre- 
vent any part from being overdone. Loosen 
omelet by running spatula around side and bot- 
tom of pan. Fold, turn, and serve with Sicilian 
sauce. 

Sicilian Sauce 
Beat one-half cup heavy cream, add one table- 
spoon powdered sugar, one tablespoon currant 
jelly, melted, and one and one-half tablespoons 
powdered macaroons. 

141 



Chafing Dish Possibilities 



Mince Pie 

Cook one and one-half cups chopped apple 
with one tablespoon butter, until soft. Add 
one-third cup each molasses and cider; then 
add two-thirds cup sugar mixed with one-fourth 
teaspoon each cinnamon, clove, and nutmeg, 
and one-eighth teaspoon mace. Add juice and 
rind of one lemon, one tablespoon vinegar, one- 
half cup cracker crumbs, one-third cup currants, 
one-third cup raisins, seeded and cut in pieces, 
one-fourth cup citron, cut in small strips, and 
salt to taste. Heat to boiling point, add three 
tablespoons brandy, and serve in patty shells. 

Slip On 

Pour welsh rarebit over mince pie. 



142 



CANDIES 



143 



The superfluous, a very necessary thing 

Voltaire 

Sweets to the sweet j fa7'ewell ! 

Shakespeare 



144 



XVII 



CANDIES 

Fudge 

MELT one tablespoon butter, add one-half 
pup milk and one and one-half cups sugar ; stir 
until sugar is dissolved, then add five table- 
spoons prepared cocoa, or two squares unsweet- 
ened chocolate. Stir constantly until chocolate 
is melted. Heat to boiling point and boil twelve 
minutes, stirring occasionally to prevent burn- 
ing. Extinguish flame, add one teaspoon vanilla, 
and beat until the mixture is creamy. Pour into 
a buttered pan, cool, and mark in squares. 

Cocoanut Cream Candy 

Melt two teaspoons butter, add one-half cup 
milk and one and one-half cups sugar. Heat to 
boiling point and boil twelve minutes", stirring 
occasionally to prevent burning. Extinguish 
flame, add one-third cup shredded cocoanut and 
one-half teaspoon vanilla. Beat until the mix- 
ture is creamy. Pour into a buttered pan, cool, 
and mark in squares. 

i45 



Chafing Dish Possibilities 



Lemon Taffy 

Melt three-fourths tablespoon butter, and add 
three-fourths cup each molasses and brown 
sugar. Heat to boiling point, add one-eighth 
teaspoon cream-of-tartar, then boil twelve min- 
utes, stirring occasionally to prevent burning. 
Extinguish flame, add three-fourths teaspoon 
lemon extract, and beat until the mixture is 
creamy. Pour into a buttered pan, cool, and 
mark in squares. 

Peanut Drops 

Make same as Lemon Taffy, substituting va- 
nilla for lemon extract, and adding one-half cup 
peanuts, shelled and separated in halves. Drop 
by spoonfuls on buttered paper. 

Maple Walnuts 

Break three-fourths pound soft maple sugar 
in pieces. Put in blazer with three tablespoons 
boiling water and one-half cup thin cream. 
Heat to boiling point and boil fifteen minutes. 
Extinguish flame, add one-half cup English wal- 
nut meat, broken in pieces, and beat until the 
mixture is creamy. Pour into a buttered pan, 
cool, and mark in squares. 

146 



Candies 



Sultana Caramels 

Melt three tablespoons butter, add three table- 
spoons molasses, one-third cup milk, and one 
and one-half cups sugar. Heat to boiling point 
and boil eight minutes, stirring occasionally to 
prevent burning. Add four tablespoons pre- 
pared cocoa or one and one-half squares un- 
sweetened chocolate, and stir until chocolate is 
melted; then boil seven minutes. Extinguish 
flame, add one-third cup English walnut meat 
broken in pieces, one and one-half tablespoons 
Sultana raisins, and one-half teaspoon vanilla. 
Beat until the mixture is creamy, pour into a 
buttered pan, cool, and mark in squares. 

Praulines 

Heat one cup powdered sugar, one-half cup 
maple syrup, and one-fourth cup cream to boil- 
ing point, and boil until a soft ball may be 
formed when mixture is tried in cold water. 
Extinguish flame, and beat until the mixture 
is creamy. Add one cup pecan meat, cut in 
pieces, and drop from tip of spoon in small 
piles, on buttered paper. 

Peppermints 

Put one-half cup water and one and one-half 
cups sugar in blazer, and stir constantly until 

i47 



Chafing Dish Possibilities 



sugar is dissolved. Boil ten minutes. Beat 
until mixture begins to thicken, and add six 
drops oil of peppermint. Drop from tip of 
spoon on buttered paper, working rapidly. 
Should mixture become too stiff to drop, add 
a small quantity of boiling water. 

Checkermints 

Make same as Peppermints, adding oil of 
wintergreen instead of oil of peppermint. 

Butter Taffy 

Boil together one and one-half cups light 
brown sugar, three tablespoons molasses, one 
and one-half tablespoons each vinegar and hot 
water, and one half teaspoon salt. Cook until 
brittle when tried in cold water. Add three 
tablespoons butter, cook one minute, and add 
one teaspoon vanilla. Pour into a buttered pan, 
cool, and mark in squares. 

Peanut Nougat 

Put one and one-half cups sugar in blazer, and 
stir constantly until melted. Extinguish flame, 
add one cup peanut meat, chopped and sprin- 
kled with salt. Pour into a hot buttered pan, 
that mixture may spread easily. Cool slightly, 
and mark in squares 

148 



Candies 



Nut Bar 

Cover the bottom of a buttered shallow pan 
with one and one-third cups nut meat, broken 
in pieces. Melt one and one-half cups sugar 
and pour over the nut meat. Cool slightly, and 
mark in bars. 

French Nougat 

Put one cup sugar in blazer, and stir con- 
stantly until melted, then add one-fourth pound 
Jordan almonds, blanched and finely chopped. 
Extinguish flame, add three tablespoons pre- 
pared cocoa, and stir until well mixed. Drop 
by spoonfuls on a buttered paper. 



149 



INDEX 



151 



INDEX 

PAGE 

Ale Posset 131 

Almonds, Devilled 137 

Salted 137 

Anchovy Toast 28 

Bacon, Mushrooms, and 126 

Bananas, Cooked in Skins 140 

Sauted 140 

Bavarian Cream 139 

Bean Rarebit . 114 

Beans, String, a la Maitre d'Hotel 120 

Beef, Balls 77 

Cecils, 1 78 

Cecils, II 78 

Dried, with Cream Sauce 81 

Fillets of, Broiled 80 

Fillets of, Horse-radish Sauce 80 

Hamburg Steaks 79 

Hash Balls 81 

Rechauffe of 77 

Steak k la Creole 80 

Vienna Steaks 79 

Warmed over 77 

Blanquette of Lamb 86 

Bones, Devilled 93 

Breaded Chops 85 

Brewis 29 

Buttered Eggs 34 

Buttered Lobster 55 

*53 



Index 

PAGE 

Calf's Brains, Fried, Sauce Tartare 107 

Scrambled Eggs, with 107 

Vinaigrette Sauce 107 

Canapes, Peach 140 

Candies, Butter Taffy 148 

Checkermints 148 

Cocoanut Cream 145 

French Nougat 149 

Fudge 145 

Lemon Taffy 146 

Maple Walnuts 146 

Nut Bar 149 

Peanut Drops 146 

Peanut Nougat 148 

Peppermints 147 

Praulines 147 

Sultana Caramels 147 

Celeried Oysters 47 

Cheese Boxes 134 

Fritters 134 

Omelet 41 

Chestnuts, Devilled 138 

Chicken, a la Reine 92 

Bones, Devilled 93 

Creamed, with Peas 91 

Hollandaise 91 

India Curry 93 

Minced, with Green Peppers 93 

Oysters a la Metropole, and 91 

Tomatoes, with 92 

Chickens' Livers, Bacon, with 95 

Curry, with 95 

Madeira Sauce, with 96 

Olive Sauce 96 

Sauted 94 

Tomato Sauce 95 

Clams a la Newburg 63 

154 



Index 

PAGE 

Codfish, Cheese 72 

Creamed 72 

Coffee Souffle 138 

Corn and Celery Fritters 123 

Corn Fritters 122 

Crabs, a la Richmond 64 

Creamed 63 

Devilled 64 

Duck, Ragout of 114 

Egg Souffl^d 35 

Timbales 41 

Toast " 28 

Eggs, a la Bechamel 39 

a la Caracas 37 

a. la Creole 37 

a la Finoise 33 

a 1 'Espagnole 38 

a la Soubise 39 

a la Suisse 34 

au Beurre Noir 35 

Boiled 33 

Buttered 34 

Curried 39 

Fricasseed 40 

Omelet, Cheese 41 

Oyster 42 

Plain 41 

Sicilian 141 

Spanish 42 

Poached 33 

Scotch Woodcock 40 

Scrambled, Anchovy Toast, with 36 

Asparagus Tips, with 36 

Cheese, with 36 

15s 



Index 

PAGE 

Eggs, Scrambled, Mushrooms with 36 

Tomatoes, with 36 

Steamed 40 

Venetian 38 

English Monkey 131 

Fancy Roast 45 

Fig Cups 139 

Fish, a la Provencale 71 

Cod, Cheese, with . 72 

Cod, Creamed 72 

Salmon, Creamed 71 

Salmon, Sauted Fillets of 71 

Frankfort Sausages 113 

Fritters, Cheese 134 

Corn 122 

Corn and Celery . 123 

French 29 

Rice 123 

Frogs' Legs, Fried . 105 

Stewed 105 

Fruit Canapes, Peach 140 

Fudge . . . c 145 

German Toast 28 

Golden Buck 133 

Griddle Cakes, Entire Wheat 29 

Grouse, Salmi of 115 

Halibut Rarebit 133 

Hamburg Cream 138 

Hamburg Steak 79 

Hash Balls 81 

Hashed Potatoes 119 

India Curry 93 

156 



Index 

PAGE 

Kidney Toast 106 

Kidneys, Lambs', Madeira Sauce with 106 

Stewed 105 

Lamb, Blanquette of 86 

Chops, Breaded 85 

Chops, Pan Broiled 85 

Collops, Tomato Sauce 86 

Minced 86 

Salmi of 88 

Sauce Piquante, with 88 

Lemon Taffy 146 

Livers, Chickens', Bacon, with 95 

Curry, with 95 

Madeira Sauce 96 

Olive Sauce . . . . 96 

Sauted . 94 

Tomato Sauce 95 

Lobster, a TAmericaine 58 

a la Bechamel 57 

a la Delmonico 58 

a la Newburg 59 

a la Poulette 58 

Buttered 55 

Creamed 56 

Curried, 1 56 

Curried, II 56 

Devilled 55 

Fricasseed 57 

Mushrooms, with 59 

Sauted 55 

Lyonnaise Potatoes 119 

Macaroni Rarebit 133 

Macaroon Pudding 139 

Mackerel Roe, Egg Sauce 112 

Mackerel Roe, Maitre d'Hotel Butter 111 

157 



Index 

PAGE 

Milk Toast 27 

Mince Pie 142 

Minced Chicken with Green Peppers 93 

Minced Lamb e 86 

Mock Terrapin 87 

Mushrooms, a la Sabine 125 

a Tltalienne 125 

and Bacon 126 

Creamed 124 

in Cream 124 

Oysters, with 126 

Puff Balls, Fried 125 

Sauted 124 

Smothered 124 

Stewed . * 123 

with Wine .127 

Mutton, Currant Jelly Sauce, with 87 

Hashed 85 

Ragout of 87 

Nougat, French 149 

Peanut 148 

Omelet, Cheese 41 

Oyster 42 

Plain 41 

Sicilian 141 

Spanish 42 

Oysters, a la Bechamel 50 

a la Creole 51 

a la D'Uxelles 49 

a la Thorndike 48 

Brown Sauce, in 47 

Celeried 47 

Creamed 48 

Curried 50 

158 



Index 

PAGE 



Oysters, Devilled, I , 48 

Devilled, II 49 

Fancy Roast 45 

Fricasseed 40 

Grilled 45 

Panned 45 

Sauted 47 

Stewed 47 

Peanut Drops 146 

Nougat 148 

Peas, Creamed 119 

Peppermints 147 

Potatoes, Hashed 119 

Lyonnaise , 119 

Praulines 147 

Puff Balls, Fried 125 

Ragout, Duck, of 114 

Mutton, of 87 

Sardines, of 73 

Shad Roe, of 11 1 

Veal, of 114 

Rarebit, Bean 114 

Halibut 133 

Macaroni 133 

Oyster 133 

Welsh, 1 132 

Welsh, II 132 

Rechauffe, Beef of 77 

Rice Fritters 123 

Salmi, Grouse, of 115 

Lamb, of 88 

Salmon (see Fish). 

Salted Almonds 137 



159 



Index 

PAGE 



Sardines, Anchovy Sauce, with 73 

a la Hollandaise 73 

Devilled 74 

Grilled 72 

Ragout of, 1 73 

Ragout of, II 73 

Sausages, Frankfort 113 

Fried 113 

Scallops, Devilled 65 

Fried 65 

Stewed 64 

Scotch Woodcock , 40 

Shad Roe, Bacon, with no 

Ragout of in 

Tomato Sauce no 

Shrimps, a la Bechamel 66 

Creamed, with Mushrooms 66 

Curried Rice, with 65 

Devilled 67 

Tomato Sauce, with 67 

Wiggle 66 

Sicilian Omelet 141 

Slip On 142 

Souffle au Rhum 141 

Coffee 138 

SouffledEgg 35 

Spanish Omelet 42 

Sultana Caramels 147 

Sweetbreads, a la Poulette 100 

Asparagus Tips, with 102 

Bacon and 101 

Creamed 99 

Creamed Chicken with 99 

Mushrooms, with 100 

Olive Sauce 102 

Spanish Style 101 

Tomatoes, with 101 

160 



Index 



PAGE 

Toast, Anchovy . . . . . . . . 28 

Egg ... . 28 

German 28 

Kidney 106 

Milk 27 

Tomato Cream 27 

Tomatoes, Curried 121 

Devilled ..121 

Smothered . 120 

in White Sauce 120 

Timbales, Egg 41 

Tripe, a la Creole 109 

a la Bordelaise 109 

a la Proveneale . . 109 

Bacon, with 108 

Batter, in . . 108 

Curried no 

Fried 108 

Lyonnaise . . . . . . 108 

Veal, Ragout of 114 

Venison Cutlets, with Apples 113 

Steak 112 

Steak, with Currant Jelly 112 

Vegetables, Corn Fritters 122 

Corn and Celery Fritters 123 

Curried 122 

Peas, Creamed 119 

Potatoes, Hashed 119 

Potatoes, Lyonnaise ,119 

String Beans a la Maitre d'Hotel .... 120 

Tomatoes 120 

Welsh Rarebit, 1 132 

Welsh Rarebit, II . 132 

Wiggle, Shrimp . . . 66 

161 



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WV 19 1898 




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